Corn and Avocado Salsa
Ingredients
3 ears fresh corn, boiled or grilled
2 avocados, diced
½ red onion, thinly sliced or diced
1/3 cups red wine vinegar
3 limes, juiced
3 tablespoons olive oil
2 garlic cloves, minced
½ teaspoons ancho chili powder
salt and black pepper to taste
Instructions
Cook the corn by boiling in salted water for 7 minutes, or grill over medium-high heat until charred in spots, about 8-10 minutes. Let it cool completely, then cut the kernels off the cob.
In a bowl, whisk together red wine vinegar, limes, olive oil, garlic cloves, ancho chili powder. Taste it - the acid should hit first, then the oil should balance it. Adjust salt and black pepper to taste.
Combine the corn kernels and red onion, thinly sliced or diced in a bowl. Pour the dressing over and toss. Let it sit for 7 minutes so the onion softens and flavors meld.
Right before serving, fold in the avocados. Don't toss aggressively - you want the avocado in pieces, not mashed.