- 8 ears fresh corn
- 2 large tomatoes, seeded and diced
- 2 avocados, chopped
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
How to Make It
Shuck corn and cut kernels from cob. Cook kernels in boiling salted water 7 to 10 minutes or until tender. Drain and cool. Combine corn, tomatoes, and remaining ingredients in a bowl, stirring until blended.
Note: Serve leftover salsa with tortilla chips, or with grilled chicken in a flour tortilla for a flavorful wrap.