Football season is salsa season. Avocado corn salsa is a good for you snack my children will actually eat which I am sure is because they don’t know the ingredients. This recipe is a variation of California Pizza Kitchen’s White Corn Guacamole and Chips. I use my slap chopper from Pampered Chef to cut everything into very small pieces and think color when making this dish.
2 cans of white shoepeg corn
1 jalepeno – add more for more heat
1/2 small red onion
1 yellow pepper
1 bunch fresh cilantro
In a bowl combine drained corn, diced jalepeno, 1/2 red onion diced, 1 yellow pepper diced, and chopped cilantro. Cover and chill. Because avocado browns when exposed to the air, I add the avocado right before serving this dish. In a small bowl mix smashed advacado, a squeeze of lime juice, and a dash of salt. The best way to remove the skin from the avocado is to cut it in half and remove the pit. Grasp the avocado halves like a lemon and squeeze over a bowl. Combine avocado with the corn mixture and serve with your favorite corn chips.