Play Live Radio
Next Up:
Available On Air Stations

Corn And Avocado Salsa

Corn And Avocado Salsa
David Scantland for NPR

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.

Copyright 2023 NPR. To see more, visit