A few months ago I went through a blue corn chip phase. I called it rehab — or “winter” here in Pittsburgh — because ripe avocados were scarce and expensive.
That craving only grew when I had fresh avocados mashed into bright, creamy guacamole.
Because avocados cost an arm and a leg in winter, I quit cold turkey.
I’m not usually a chips-and-salsa person unless we’re at a Mexican restaurant with homemade chips and I’ve had one too many margaritas.
I found a half-full bag of blue corn chips — probably a little stale — and, determined not to waste them, I made a quick dip that saved the day.
Unlike some extreme pantry finds, these chips weren’t ancient. Crisis averted.
I love corn — especially sweet corn. If corn were the only vegetable on earth, I’d still be happy to eat vegetables.
Speaking of vegetables, I tried a few recently: roasted sweet peppers tucked between wheat bread and goat cheese. They were okay — I liked them, but we’re in the very early stages of our relationship. I’m not ready to fully commit.
Notice a pattern? The vegetables I enjoy must be sweet.
This salsa leans sweet from the corn and gets a bright, tangy lift from crisp red onion.
Sweet Corn and Avocado Salsa
4
Pin Recipe
Ingredients
- 1 cup sweet yellow corn
- 1/2 avocado, chopped
- 1/4 red onion, chopped
- 1/4 plum tomato, chopped
- 1 teaspoon chopped cilantro
- spritz of fresh lemon juice
- salt & pepper to taste
Instructions
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Toss all ingredients together. Season with salt, pepper, and a squeeze of lemon to taste.
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Serve immediately with tortilla or pita chips.
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This salsa is dangerously addictive. My blue corn chip habit has returned, and with avocados coming into season, it’s only going to get worse. Someone please stop me.