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.
The recipe below for Roasted Corn and Avocado Salsa is so fresh and flavor packed, everyone will be asking you for the recipe. You can either tell them how easy it was to make… or keep them guessing. Either way, it will be a hit!
How to Make Roasted Corn and Avocado Salsa
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.