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Corn, Tomato, and Avocado Salsa

Yield Makes 12 servings


  • 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

  1. 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.

  2. Note: Serve leftover salsa with tortilla chips, or with grilled chicken in a flour tortilla for a flavorful wrap.