Thanks to the awesomeness of the Mexican climate, basically every season is avocado season. Plus, the Super Bowl happened and brought excessive avocados with it. And though I did not watch the Super Bowl (it started here at midnight in Italy and I do not have that level of dedication to football), I can get on board with the event's need for snacks and dips. So, I indulged in buying a plethora of avocados for consuming in front of something more my style, like "Scandal."
I do love me some guacamole, but I suck at making it (maybe I'd fair better if I just tried Jack White's guac recipe). I started making this avocado corn salsa when I was in college and trying (and failing) to eat better and it easily became a party favorite. I mean that literally — I had some friends over for dinner last weekend and we gorged ourselves on this. I told them I was posting the recipe on my blog the next week, and later that night after everyone went home, one of the girls messaged me on Facebook and asked if she could pretty-pretty please have the recipe before it went live. I happy obliged.
- 2 avocados
- 1 lime
- One 8.5 oz can sweet corn
- 1/4 red onion, chopped.
- 2 T fresh cilantro, finely chopped
- 1 T olive oil
- Dash pepper
- Dash salt
- Hull and pit the avocados and chop into chunks. The not-quite ripened ones work best — I still like them a bit yellow, because then they don't get as mushy and keep their form. Place into large bowl.
- Slice lime in half and squeeze juice over the avocados. Toss remains unless you want to use for garnish.
- Drain water from the can of corn and empty the corn into the bowl. Add onion, cilantro, olive oil, pepper and salt.
- Mix salsa until contents are evenly distributed. Top with lime remains or cilantro for garnish. Eat with tortilla chips, pita chips, Triscuits or whatever you want!
Photos and text © Katie Currid 2015