Corn and Cheese Curd Salsa | RICARDO
This cheesy corn salsa with avocado is a crowd-pleasing picnic dish. It's quick to make and bursting with creamy, crunchy summer flavours.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 7 oz (200 g) cheese curds, chopped
- 1 cup (150 g) frozen corn kernels, blanched and cooled
- 1/4 cup (10 g) cilantro leaves, finely chopped
- 2 avocados, ripe but firm, diced
- 1 green onion, finely chopped
- 1/2 jalapeño chili pepper, seeded and chopped (or more, to taste)
- 1 tbsp (15 ml) lime juice
- Corn chips, for serving
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