Sweet Corn Salsa Recipe by High Dive

As the weather warms up, this sweet corn salsa courtesy of High Dive is a refreshing snack and a lovely complement to any grilled main such as fish or steak. And the best part - it's as easy to make as one-two-three. 

Ingredients:

4 tablespoons olive oil

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn

1 cup finely chopped red onion (about ½ medium onion); Optional addition: Pickled red onion

½ cup finely chopped fresh cilantro (about 1 bunch)

1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa

½ tablespoon canned chipotle peppers

One avocado, cubed

¼ cup lime juice (about 2 limes), to taste

1 tablespoon white wine vinegar or white balsamic

Preparation:

Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add corn kernels and sauté until light brown, about 5 minutes.

Transfer sautéed corn to large bowl and let cool.

Add remaining 2 tablespoons olive oil, red onions (and pickled red onions if using), cilantro, jalapeños, chipotle peppers, avocado, lime juice and white wine vinegar. Stir to combine. Season with salt & pepper.

Adjust to taste, if necessary: For more zing, add more vinegar or lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño or chipotle peppers.

Cover & refrigerate.

Learn more about High Dive here.