Corn Avocado Salsa
By: A Cork Fork and...
Published: Friday, May 21, 2010 - 11:35am

Ingredients




3/4 cup Corn, freshly hulled (You can also use frozen corn, thawed)
1/2 medium Red Pepper
1 clove garlic
1 Avocado
1 teaspoon Cumin
1 teaspoon Balsamic vinegar

Preparation

1 Preheat oven to 375 degrees. 2 Spread corn flat on a baking sheet. 3 Spray lightly with olive oil spray. 4 Roast corn in the oven for about 8-10 minutes. (Be careful not to brown too much or burn.) 5 Remove from heat and allow to cool. 6 Finely chop red pepper and garlic and mix in a bowl. 7 Peel and coarsely chop avocado and add to bowl. 8 Add cooled corn. 9 Mix in cumin and vinegar and blend well.

Comments:
Nancy Kuhlman S...

This was excellent!  I love the way the Vinegar mixes with the corn.  I did add some red onion (as seen in the picture) that wasn't in the recipe.  Will make again.