Crowd Pleasing Recipe: Avocado Corn Salsa
I am a die-hard dip girl! Love to dip veges, chips, bread...you name it! I love cold dips, hot dips, fondues, baked dips, dips in a bread bowl. There is just something about actively eating that makes this a great party food. And with the Super Bowl looming and subsequent parties planned around this "blessed" event, this recipe is timely!
Paired with Tostitos Scoops, this appetizer is colorful and a sure crowd-pleaser. It's also relatively healthy and delicious. Of course, I think anything with avocados in it must be healthy, so please take my commentary in that regard with a grain of salt.
My aunt passed this on to me years ago, having gotten it from her grandmother. I've used it as an appetizer in several dinner parties, but I suspect it would be a great fish or meat topper as well!
Please note that this requires quite a bit of advance preparation/marinating (night before), so make sure you don't put it off till the last minute.
Avocado Corn Salsa
- 1 pkg frozen corn, thawed
- 2 cans (2 1/4 oz. each) sliced ripe olives, drained
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped (the purple ones add more color)
- 5 cloves garlic, minced
- 1/3 cup olive or vegetable oil
- 1/4 cup lemon juice
- 3 tbsp. cider or white vinegar (I prefer cider as it just adds another facet of flavor)
- 1 tsp. dried (or fresh if you like) oregano
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 medium ripe avocados
- Tortilla chips
Just before serving, chop avocados and stir into salsa. Serve with tortilla chips.
Makes about 7 cups.
Note: As I was searching for pictures of the salsa, I saw many with black beans as well. It seems like this might be either a viable substitute for the olives (color-wise) or a great protein addition for the vegetarian crowd!