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Five classic summer corn recipes

By: Enrique Gili on June 3, 2010, 3:05 p.m.
Corn and Avocado Salsa

Photo: Enrique Gili

6 of 11

Corn and Avocado Salsa

Prep Time: 15 minutes


2 ripe avocadoes, peeled, pit removed, and sliced

1 cup fresh corn

1 medium-sized onion, finely chopped

2 medium-sized tomatoes, finely chopped

Juice of 1 small lemon

1 tablespoon fresh cilantro, stemmed and finely chopped

1/2 teaspoon sea salt


  • In a medium bowl, combine avocado, corn kernels, tomatoes, lemon juice, cilantro and salt.
  • Cover and refrigerate. Serve with chips.
Yields 2 cups