Fresh corn adds sweetness and crunch to this chunky summer salsa. Just cut corn kernels off the cob; add tomatoes, scallions, avocados, and lime juice; and serve with some Baked Tortilla Chips for a healthy summer snack.
Game plan: This recipe can be made through step 2, covered, and refrigerated for up to 24 hours. Strain out any accumulated juices and add the avocados just before serving.
- 1Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.
- 2Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.
- 3Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.
- 4Taste and add more lime juice or salt as needed. Serve immediately.