Avocado Corn Salsa
Coming up with something different to cook every night can sometimes feel like a chore. You know you want something quick and easy that is tasty but that also gives you some variety in your weeks food. You know protein and salad is easy but you just don’t want another green salad in your week. If this is you, then this Avocado Corn Salsa will become your new best friend. It’s amazing. So quick and easy. Seriously delicious. And it goes with just about anything to fancy up your plate. Pork, chicken, seafood or a good steak will all make for a delicious dinner when paired with this avocado corn salsa.
Ingredients
1 cob corn
1/2 red onion
1 avocado
15-20 mini roma or cherry tomatoes
1/2 Lebanese cucumber
1 cheek red capsicum
Lemon juice
Coriander
Soy sauce
salt
Instructions
1
Remove the husk from the cob of corn and wrap in paper towel. Wet the paper towel and place the wrapped corn into the microwave and cook for 3-4 minutes on high. Remove when cooked and unwrap, setting aside to cool.
2
Finely slice the red onion and place into a bowl. Squeeze over the juice of half a lemon to begin to soften the onion.
3
Prepare the remaining vegetables and place into the bowl with the onion. Quarter the tomatoes and dice the capsicum into a 5 mm dice. Cut the cucumber in half and de-seed (if desired) then slice thinly. Cut the avocado into roughly 5mm pieces.
4
Cut the kernels off the cob of corn and add to the salsa. Add in a handful of roughly chopped coriander (to taste), another squeeze of lemon juice, a pinch of salt and a dash of soy sauce. Mix gently to combine. Taste and adjust seasoning if required.
5
Serve with grilled chicken or pork and rice.
