Make this recipe before the season is over! All ingredients are fresh and only requires chopping. It’s made simply with sweet corn, onion, jalapeño, cilantro, lime, avocado and a dash of chili powder. You can pull this appetizer together quickly for a delicious appetizer.
Fresh Corn Salsa and Baked Chips
Makes 4 cups/ 8 servings
- 3 cups raw corn kernels (from about 4 cobs of shucked sweet corn)
- 1 cup finely chopped red onion (about ½ medium onion)
- 1 diced ripe avocado
- ½ cup finely chopped fresh cilantro
- 1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
- ¼ cup lime juice, to taste
- 1 tablespoon white wine vinegar
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon fine sea salt
- In a medium serving bowl, combine all of the ingredients. Stir to combine.
- Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
- For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.
CHIPS
Slice flour tortillas and drizzle with olive oil, salt and chili lime powder or Elote (Trader Joes).
Bake at 350 degrees for 10-12 minutes til crispy.
