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Rated excellent by our customers

A classic corn and avocado salsa.

Posted by: kim
On: 18/06/2010

Mexican

< 15 mins

Newbie

Nibbles and Snacks
Side dishes
Starters

Ingredient	Add
2 fresh corn cobs OR	Awaiting stock	More products
about 250g frozen sweetcorn OR
about 250g tinned sweetcorn		More products
about 50g pitted olives, sliced		More products
1 red bel pepper, finely chopped		More products
1 small red onion, finely chopped		More products
4 cloves garlic		More products
4 tbsp extra virgin olive oil	Awaiting stock	More products
1 lemon, juiced		More products
1 tbsp apple cider vinegar		More products
small handful fresh oregano, chopped	Awaiting stock	More products
sea salt and freshly ground black pepper to taste
2 avocados, diced, preserve the stones	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

In a large bowl, mix the corn, olives, red bell pepper and onion.
In a small bowl, mix the garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator 8 hours, or overnight.
Stir the avocados into the mixture before serving.
If you have to refrigerate the salsa before serving, or if you have leftovers, refrigirate the salsa with the avocado stones, as they keep the avocados from turning brown.
If you have to refrigerate the salsa before serving, or if you have leftovers, refrigirate the salsa with the avocado stones, as they keep the avocados from turning brown.