Best 10 Corn And Avocado Salsa Recipes

BLACK BEAN, AVOCADO, AND CORN SALSA

Steps:

• Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

TOMATO, CORN AND AVOCADO SALSA

Steps:

• Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

CORN AND AVOCADO SALSA

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

AVOCADO AND CORN SALSA

Steps:

• 1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
• 2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
• 3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

CORN AND AVOCADO SALSA

Steps:

• In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
• Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

AVOCADO AND CORN SALSA

Steps:

• Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA

Steps:

• Make Salsa:
• Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Make Tamales:
• Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
• Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
• To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
• For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
• Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

TOMATO, CORN, AND AVOCADO SALSA

Steps:

• Dice ripe tomatoes and combine with raw corn kernels, diced avocado, chopped cilantro, and fresh lime juice. Add some minced serrano chile for a little heat. Season with salt and more lime juice.

ASIAN-STYLE CORN, AVOCADO, AND SESAME SALSA

Steps:

• Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
• Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Available in the Asian foods section of some supermarkets.

AVOCADO AND CORN SALSA

Steps:

• Toss all the ingredients together and either serve immediately or refrigerate overnight.