Taco Tuesday just got better with this Corn and Avocado Salsa

Photos by Aimee Broussard

Aimee Broussard has gifted us with a refreshing salsa recipe just in time for the dog days of summer. It’s a simple concoction for serving on tortilla chips or folded into a taco or burrito for an added kick. Not only that, but its simple ingredient list and minimal prep work means that the recipe works well for last-minute gatherings and parties, or just a night in with the family.


CORN AND AVOCADO SALSA

Ingredients:
2 (10-oz.) packages frozen roasted corn, thawed (and drained, if necessary)
½ cup chopped red onion
2 garlic cloves, minced
1 jalapeño pepper, diced, seeds separated
¼ cup cilantro, chopped
¼ cup lime juice
½ tsp. salt
¼ tsp. pepper
2 large avocados, chopped 
Toss all ingredients except avocado in a large bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to 24 hours for the flavors to meld. 
When ready to serve, gently fold in avocados. Taste and season with additional salt and pepper if desired. 
Makes 6 servings.

Find more of Aimee’s original recipes on her website here, and read about her new cookbook in this story from the February 2022 issue of inRegister.