Avocado Corn Salsa

Cumin Avocado Corn Salsa

Recipe from Absolutely Avocados

serves 6-8

Ingredients

• 3 ears of corn, husks and silks removed
• 1 Hass avocado
• 1 cup quartered cherry tomatoes
• 1/2 cup finely chopped red onion
• Juice of 1 lime
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped jalapeno chili pepper
• 1/2 teaspoon ground cumin
• course sea salt and freshly ground black pepper to taste
• Corn tortilla chips, for serving

Directions

Cut the kernels off the cobs by laying each cob flat on the cutting board and using a sharp knife to remove the kernels.  Trasnfer the kernels to a large bowl.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Peel back the skin, away from the avocado and discard (the skin). Cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.

Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno, and cumin to the bowl. Toss the ingredients together to combine, and season with salt + pepper. Refrigerate the salsa for 30 minutes before serving.

Taste and adjust salt and pepper as needed before serving. Serve with tortilla chips