I was quite pleasantly surprised when I threw this Roasted Corn and Avocado Salsa together for a party, and it ended up being a hit! I got home from the store – aka raiding my parents pantry when I realized I didn’t have time to go to the store – and found that all of the pantry ingredients I needed had gone to the Post Office food drive a while back.
There goes my famous Black Bean and Corn Succotash I was going to bring. So I gathered the remaining ingredients and started assembling. Turns out, it didn’t need all that other stuff I was originally going to put in it.
There’s not an exact science to this, but essentially here’s what you’ll need:
(Tip: Try to chop all the veggies the same size)
1/2 Bag Frozen Roasted Corn
Regular frozen corn would do as well – cook it per package directions and chill down to room temperature
1/2 Red Bell Pepper
1/2 Red Onion
1/2 Bottle of Cilantro Lime Vinaigrette
I get this from Trader Joe’s, but any brand would do. If you can’t find a Cilantro Lime Vinaigrette, use Ken’s Caesar Dressing (not the creamy kind). It sounds strange I know, but I promise it will give just the right amount of zing that you need.
Your Favorite Hot Sauce
A few dashes will do ya.
Salt and Pepper to Taste
Optional Ingredient – A Little Freshly Chopped Cilantro
Now the hard part:
Mix all the ingredients together, and let it sit in the fridge for at least 20 minutes before serving.