Corn-and-Avocado Salsa

Serve with tortilla chips. To add flavor without more heat, increase the fajita seasoning by 1/2 Tbsp.

Yield:

Makes 4 1/2 cups

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 8 Minutes
Chill: 30 Minutes

Ingredients

4 cups fresh or frozen corn kernels
1 tablespoon fajita seasoning
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 red bell pepper, chopped
1/2 jalapeño pepper, seeded and chopped
1/2 cup chopped green onions
1/4 cup fresh chopped cilantro
1/4 cup fresh lime juice
2 tablespoons orange juice
3/4 teaspoon salt
2 ripe avocados, diced

Preparation

1. Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool.

2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.

Note: For testing purposes only, we used Badia Fajita Seasoning.

Note:

Michael Russo, Lafayette, Louisiana,

July 2006