Corn Salsa

Corn Salsa

Servings: 4, appropriately 1/2 cup


  • 4 Ears of Corn
  • 50 g Shallot, diced (1 medium shallot)
  • 15 g Sweet Red Pepper, diced (1 small pepper)
  • 20 g Jalapeno, dice (1 medium pepper)
  • 50 g Avocado, sliced (half an avocado)
  • 6 Cherry Tomatoes, quartered
  • 1/2 tbsp Extra Virgin Olive Oil


  1. Bring a large pot of water to boil and cook corn on the cob for 8 minutes.
  2. While the corn is cooking prep all the other ingredients as listed above: slicing and dicing.
  3. Once corn is cooked remove from heat, drain the water and allow to cool for about 5 minutes. Using a large knife remove the kernels from the ear.
  4. Heat a large saute pan to medium heat, drizzle oil in pan and add the peppers and onions. Allow the peppers and onions to cook down for about 4 minutes, stirring occasionally.
  5. Then add the corn and tomatoes to the mix and cook for another 2 minutes.
  6. Add the avocado, cook for 1 more minute stirring all ingredients together.
  7. Serve as a side dish to your favorite Latin meal or tacos!

Kcals 207g / 5.4g P / 36.7g C / 7.1g F