Corn, Tomato, And Avocado Salsa
20m prep 0s cook 20m ready
A fresh salsa made with cherry tomatoes, corn, avocado, red onion, jalapeño, and basil, dressed with lime juice and oil.
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Ingredients
- 16 cherry tomatoes, halved
- Kernels from 2 ears corn
- 1 avocado, pitted, peeled, and chopped
- ½ small red onion, finely diced, rinsed, and drained
- 1 garlic clove, finely chopped
- 1 to 3 jalapeño peppers, to taste, seeded and finely chopped
- ¼ cup chopped basil
- 2 tablespoons vegetable oil
- ¼ cup lime juice, or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Step 1.
Combine in a medium bowl: 16 cherry tomatoes, halved; Kernels from 2 ears corn; 1 avocado, pitted, peeled, and chopped; ½ small red onion, finely diced, rinsed, and drained; 1 garlic clove, finely chopped; 1 to 3 jalapeño peppers, to taste, seeded and finely chopped; ¼ cup chopped basil; 2 tablespoons vegetable oil; ¼ cup lime juice, or to taste; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 2.
Stir together well. This salsa will keep, covered and refrigerated, for up to 3 days.
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