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Corn-and-Avocado Salsa

Corn-and-Avocado Salsa

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

Southern Living JULY 2006

  • Yield: Makes 4 1/2 cups
  • Cook time:8 Minutes
  • Prep time:25 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.

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Corn-and-Avocado Salsa recipe

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