This recipe is much more than the sum of its parts -- I've had guests eat it from the bowl with a spoon before it ever made it to the table. It's a great accompaniment for quesadillas, grilled fish or roasted chicken. It's also irresistible with chips. I try to chop the vegetables about the same size as the corn kernels so the mixture is uniform.
Makes about 5 cups of salsa
1 large tomato, seeded and chopped fine
1 large red bell pepper, seeded and chopped fine
1/2 small red onion, chopped fine
2 cups cooked corn (about 4 ears)
1 large avocado, chopped
1 tablespoon cumin
2 teaspoons (or more) dried chili flakes
1 tablespoon olive oil
2 teaspoons lime juice
Salt to taste
Mix together all ingredients and season to taste. If making ahead, do not add the avocado until right before serving.
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