AVOCADO-CORN SALSA
Serves 4
• 1 1/4 cups fresh corn kernels, cut from 2 large ears sweet corn (or substitute 1 10-oz. can vacuum-packed corn kernels)
• 3/4 cup diced red onion
• 2 tablespoons red wine vinegar
• 3/4 cup diced red bell pepper, about half of 1 large pepper
• 2 very firm, but ripe, avocados, pitted, peeled, chopped
• 1/3 cup fresh lime juice
• 4 tablespoons olive oil
• 6 dashes hot pepper sauce
• 1 crushed garlic clove
• 1/8 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh oregano (or fresh cilantro)
Cooking Directions
Place corn in kitchen strainer; pour boiling water over and let drain (if using canned corn, delete this step).
In large bowl, toss onion with vinegar; add drained corn, bell pepper and avocado.
In medium bowl, whisk together lime juice, oil, hot pepper sauce, garlic, sugar, salt and black pepper; pour over corn mixture and toss very gently.
Add oregano (or cilantro), stir once, taste and adjust seasonings if necessary and set aside.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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