Corn and Avocado Salsa

Recipe View Bring a large pot of salted water to a boil. Add the shucked corn and cook for 5 minutes, or until the kernels are tender-crisp. (5 minutes)

Recipe View Drain the corn and immediately plunge it into a bowl of ice water to stop the cooking process. (2 minutes)

Recipe View Once cooled, drain the corn again and stand the corn on its end and carefully slice the kernels off the cob with a sharp knife. Place the kernels in a medium bowl. (5 minutes)

Recipe View Add the cubed avocados, diced red onion, and diced red bell pepper to the bowl with the corn kernels.

Recipe View In a small bowl, whisk together the red wine vinegar, chopped cilantro, lime juice, olive oil, minced garlic, cumin, and crushed red pepper flakes.

Recipe View Pour the dressing over the corn and avocado mixture. Gently toss to combine. (2 minutes)

Recipe View Season the salsa with salt and freshly ground black pepper to taste. (1 minute)

Recipe View Serve immediately for the freshest flavor, or chill for later.