Corn, Tomato, and Avocado Salsa
This recipe goes with Blue Crab Cakes with Fresh Basil Aïoli
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
- 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.
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