Avocado Corn Salsa
Avocado Corn Salsa is fresh, healthy and wonderfully delicious! It is exploding with bright, fresh, flavors and textures. It’s made with creamy avocados, sweet corn, juicy tomatoes, spicy jalapenos and aromatic cilantro, onion, and garlic spiked with lime, cumin and salt. You can eat this Avocado Corn Salsa with chips, with rice, use it as a topping for tacos/quesadillas, grilled chicken/fish or just devour it as a salad because its satisfyingly delicious all by itself.
I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown. If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa. This will help decrease the speed at which the avocados brown due to oxidation. When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.
If you’re salsa is turning brown before you can get to it, this doesn’t mean it’s gone bad, it just means it’s oxidizing. You can still eat it or you can add it all to a blender and create a salad dressing or dip.
I do not recommend making Avocado Salsa ahead of time, it is very best fresh. You can, however, prep everything BUT the avocados ahead of time per Step 1 in the instructions, cover with plastic wrap and refrigerate. When ready to serve, simply chop your avocados and gently stir in.