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.
4 ears white or yellow corn, shucked
4 medium scallions, thinly sliced (white and light green parts only)
3 medium tomatoes, cored, seeded, and cut into small dice
3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed
2 tablespoons finely chopped fresh cilantro
1serrano chile, stemmed and finely chopped
1 1/2 teaspoonskosher salt, plus more as needed
2 medium avocados
Remove 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.
Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.
Halve 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.
Taste and add more lime juice or salt as needed. Serve immediately.