- 2 ears corn on the cob - cooked, preferably grilled
- 1/4 medium red onion, chopped
- 2 roma tomatoes, chopped
- 1 tbsp finely chopped cilantro
- 1 tbsp lime juice
- 1 serrano or jalapeno pepper - seeded and finely minced (optional)
- 1 medium ripe avocado
Cut corn from cobs, working to get as much of the kernel as possible. Combine in medium bowl with onion, tomato, cilantro, lime juice, and chile pepper if desired. Cover and chill at least 1 hour to let flavors combine.
Just before serving, slice avocado in half and pit. Using your knife cut the avocado into cubes while still in the skin.
Use a large spoon to scoop out the flesh of each half. Combine with the rest of the salsa.
Serve as a side to chicken, as a topping for tacos or burritos, or with your favorite chips.
Nutritional Analysis: 8 servings, approximately 1/3 cup each. 88 calories, 4.5g total fat, 0.6g saturated fat, 9mg cholesterol, 14mg sodium, 8.9g carbohydrate, 3g dietary fiber, 1g sugars, 4.5g protein