Advertisements

Recipe: Corn Avocado Salsa

Drinking a Margarita at a College Bar

Ever since college, Cinco de Mayo has been my favorite Holiday.  I like it more than Christmas, Thanksgiving and my Birthday combined.

In fact, any holiday that revolves around margaritas is going to be on the top of my list.

The thought of delicious tacos, margaritas and chips and dip makes my mouth water just thinking about it.  But as much as I love the margaritas, chips and dips are the unsung hero of Cinco de Mayo.

So, to celebrate my favorite Holiday with the rest of Hampton Roads Moms, I have decided to share with you my Corn Salsa recipe, which your guest and kids will love.  In fact, sometimes we make this alone and serve it with rice just so we have another reason to eat this delicious recipe!

Here is What you Need:
4 cups of fresh or frozen Corn Kernels
1 Tbs. Taco Seasoning
1/2 Tbs. of Pepper
2 Tbs of Vegetable Oil
1 Bell Pepper (cut up)
1/2 Cup of Onions (cut up)
1/4 Cup of Fresh Cilantro (cut up)
1/2 Cup of Fresh Lime Juice
1/4 Cup of Orange Juice
3/4 Tbs. of Salt
2 Avocados (cut up)
Directions:
1) Add oil to a pan over medium heat.  Add the corn, Taco Seasoning and Pepper.  Cook for 8-10 minutes or until corn is slightly golden.  Remove from heat and let cool.

2) While the corn is cooking place the pepper and next six ingredients into a bowl and stir.  Add the corn and mix thoroughly.

3) Cover and chill for 30 minutes.  (Hint:  I find the longer you let everything soak in the better)

4) Just before serving, mix the avocado into the dip. (Hint:  I add a little extra salt before serving to give it a little more POW!)  Serve with chips.

Advertisements
Show Buttons
Hide Buttons