Corn, Tomato, and Avocado Salsa

Recipe from

Coastal Living


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


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.

June 2005
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