Mexican Avocado and Corn Salsa Recipe Guide | Heather Carey

Ingredients

• 1 ½ cups corn, prepared from fresh, or frozen (3 ears of corn)
• 1 medium avocado, pitted and diced
• ½ small red onion, small dice
• 1 small red pepper, small dice
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• coarse salt and pepper, to taste