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 messages me on Facebook and asks if she could pretty-pretty please have the recipe before it went live. I happy obliged.