Corn Salsa

Easy and delightful. A real crowd pleaser.

Corn Salsa

  • 2 cups corn, fresh or frozen (allow to thaw)

  • ¼ cup red onion, finely chopped

  • ¼ cup cilantro, finely chopped

  • ½ cup red and yellow bell pepper, finely chopped

  • 1 jalapeno pepper, seeded and finely chopped

  • ¼ cup lemon juice

  • ¼ cup avocado oil

  • Salt and pepper

Toss all ingredients together, serve. This may be covered and stored in the refrigerator for up to
3 days. Serve with chips, veggies or as a topping to your favorite Mexican inspired dish.