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Sauces & Seasonings
Mexican
4 servings
15 minutes
5 minutes
12 ounces fresh corn kernels
2-3 tablespoons avocado oil, divided
½ cup finely chopped red onion, extra to taste
¼ - ⅓ cup finely chopped roasted Melissa’s Anaheim pepper
½ cup chopped fresh cilantro
2 tablespoons chopped green onion
1 lime, juiced
¼ teaspoon salt, extra to taste
1 to 2 Hass avocados
Heat a skillet to medium heat and add one to two tablespoons avocado oil to the pan.
Add your corn and sauté for five to six minutes, or until cooked through. Remove from heat, transfer to a medium-large bowl, and pop it in the fridge to cool.
While the corn cools, chop your onion, Anaheim pepper, cilantro and green onion.
Combine ingredients in a serving dish with lime juice and a tablespoon of avocado oil, then season with salt. Add chilled corn.
Just before serving, slice avocados lengthwise and remove the skin and pit. Dice the avocado and gently fold it into the salsa.
Serve with tortilla chips for dipping.
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