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avocado corn salsa

February 18, 2009

We had chicken and shrimp quesadillas last night, which is boring.  But then I made this avocado corn salsa, which is interesting because the corn in it is RAW.  That’s right folks, RAW CORN.  It made the salsa crunchy and sweet, and well, interesting.  

Do not be afraid of the raw corn – it is an excellent addition to an otherwise regular salsa.  I know corn isn’t seasonal, and avocado isn’t close to local (and will never be) but geez, I’m all squashed and beeted and potatoed out.  I don’t know how the pure seasonal folks do it.

avocadocornsalsa1 Avocado and Corn Salsa
-from Epicurous

1 ripe avocado, cut into 1/4 inch pieces
the juice from one large lime
1 tomato, cut into 1/4 inch pieces
1 ear sweet corn, raw and shucked
1 green onion, white and light green parts chopped up
1 jalapeno pepper, seeded and chopped very fine
1/4 cup cilantro, chopped
salt and pepper 

Put avocado in bowl and cover with lime juice.  Add the rest of the ingredients and mix gently.  Season well.  

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