While it wasn't quite like Chipotle's corn salsa nor was it supposed to be, it tasted delicious and was a great chunky dip for our tortilla chips. It's a nice change from your traditional tomato salsa and filled with fiber from the corn and black beans. In fact, there aren't ANY tomatoes in this one! Oh, and it has more CILANTRO. Yum! I actually forgot to buy a red pepper so there wasn't any in mine but I can imagine it would be awesome in this salsa.
A couple of words of caution - maybe cut back a little bit on the lime if you're using a lot of this over the Cilantro Lime Rice because it was a bit too tart and limey for my tastes. Or maybe I just use a lot of salsa... :). Also, this makes a lot (about 1 quart or 4 cups). So unless you're making this for a crowd, you may want to scale this recipe down.
Corn and Avocado Salsa
- 3 ears fresh corn, husks and silks removed (Used 15-oz can of corn, drained)
- 1 can black beans, drained and rinsed
- 2 avocados- peeled, pitted, and cubed
- 1/4 large red onion, finely diced
- 1 red bell pepper
- 1 Tbsp garlic, minced
- 1/2 Tbsp ground cumin
- 1 tsp crushed red pepper flakes
- ¼ cup chopped fresh cilantro
- 1/3 cup red wine vinegar
- 2 Tbsp olive oil
- ¼ cup fresh lime juice (roughly 2 limes)
- Salt and Black pepper, to taste
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs. Place kernels in a medium bowl.
- Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
- Put mixture in refrigerator and allow flavors to meld for at least 30 minutes.