Ingredients

The following ingredients have 6 Servings
  • 12 oz frozen corn kernels
  • 2-3 TBSP olive oil or avocado oil (divided)
  • 1/2 cup finely chopped red onion (plus extra to taste)
  • 1/4-1/3 cup finely chopped jalapeño pepper ((seeds out for mild, seeds in for spiiiicy!))
  • 1/2 cup chopped fresh cilantro
  • 2 TBSP chopped green onion (optional)
  • 1 lime (juiced)
  • 1/4 tsp salt (plus extra to taste)
  • 1-2 haas avocados

Instruction

  • Rinse frozen corn in a colander to remove the icy coating.
  • Heat a skillet to medium heat and add 1-2 TBSP avocado oil to the pan.
  • Add your corn and sauté for 5-6 minutes or until cooked through. Remove from heat, transfer to a medium-large bowl, and pop it in the fridge to cool.
  • While the corn cools, chop your onion, jalapeño, cilantro, and green onion. Combine in a serving dish with with lime juice and a tablespoon of avocado oil then season with salt. Add chilled corn.
  • Just before serving, slice avocados lengthwise and remove the skin and pit. Dice the avocado and gently fold it into the salsa.
  • Serve with tortilla chips for dipping or on top of all your favorite Mexican and Tex-Mex dishes. It's great on everything!