Pineapple, Avocado and Fresh Corn Salsa
A fresh, vibrant and versatile salsa. Delicious with chips, quesadillas and grilled meats, poultry and seafood.
Servings: 6 -8
Calories:
Ingredients
- finely grated zest from 1 medium- size lime
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- 1 ¼ cup diced fresh pineapple
- 2 ears fresh corn kernels removed from cobs* (see notes)
- 1 large ripe (not too soft) California Avocado, seeded, peeled and diced
- ¾ cup diced white onion ¼ -inch dice
- ¾ cup diced English cucumber (¼ -inch dice)
- 1 medium jalapeño seeds & veins removed, then finely chopped
- ½ cup finely chopped fresh cilantro
Instructions
- Combine lime juice, zest, honey and salt. Stir till honey is well incorporated.
- Combine all other ingredients in a medium size bowl. Add lime juice mixture and stir gently till well mixed. Serve with chips or over grilled meat, poultry or fish.
Notes
*I like to use this method to husk my corn. It's like magic and it removes every bit of silk with almost no effort. It also cooks the corn just ever so slightly so it stays very sweet with a bit of crunch.
If fresh corn is not available, just use frozen. I like the kind that is labeled "tiny" and "super sweet".
If fresh corn is not available, just use frozen. I like the kind that is labeled "tiny" and "super sweet".
