Fresh corn adds sweetness and crunch to this chunky summer salsa. Just cut corn kernels off the cob; add tomatoes, scallions, avocados, and lime juice; and serve with some Baked Tortilla Chips for a healthy summer snack.
Game plan: This recipe can be made through step 2, covered, and refrigerated for up to 24 hours. Strain out any accumulated juices and add the avocados just before serving.
- 4 ears white or yellow corn, shucked
- 4 medium scallions, thinly sliced (white and light green parts only)
- 3 medium tomatoes, cored, seeded, and cut into small dice
- 3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
- 2 tablespoons finely chopped fresh cilantro
- 1 serrano chile, stemmed and finely chopped
- 1 1/2 teaspoons kosher salt, plus more as needed
- 2 medium avocados
- 1Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.
- 2Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.
- 3Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.
- 4Taste and add more lime juice or salt as needed. Serve immediately.
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