Serving
As mentioned above, this recipe is fantastic with tortilla chips, but I also really love it on top of tacos. It is particularly delicious on my shrimp tacos and fish tacos. I love that this recipe comes together with very few ingredients and minimal seasoning. This means that the corn, avocado, and green chiles can really shine and make this a refreshing dip recipe that you will want to make all the time.
How to Boil Corn
To cook the corn, remove all the husks and silk. Then bring a large pot of water to a boil. Add the corn to the water and boil for four to five minutes or until the corn turns bright yellow. Remove it from the water, allow it to cool, and then cut the corn off the cob.
Roasted Corn Salsa
Make roasted corn salsa by throwing the corn on the grill. If your grill is already going, this is such a quick and easy way to cook corn. You can read all my tips for grilling corn in the post linked below. If you want a more roasted flavor for the salsa, I suggest taking the husks off before placing it on the grill.
Color: The avocado skin should be really dark green, almost black. Texture: You want to look for skin that is bumpy rather than smooth. Tenderness: For this recipe, the avocado should have just a slight give when you push into it. If it is rock hard, you can buy it and let it ripen in a paper bag at home for one to two days.
This dip goes fast! So if you are making it to go on top of tacos and as an appetizer, definitely double the recipe.
Storing
Store any leftovers in an airtight container in the refrigerator for up to four days. This recipe is best within the first two days of making it, but it will still be delicious after that. Because of the lime juice, the avocados won’t brown quite as much, but they will get some spots. As with all recipes, use your best discretion when it comes to leftovers.
Other Great Recipes for Taco Night
Homemade Taco Seasoning: If you are doing basic tacos of ground beef and cheese, you definitely want to use this homemade recipe. It makes a large batch, so you can always keep it on hand and just pull out three tablespoons for a pound of meat. Pico de Gallo: This is a standard for taco night in my house. It is easy to make and is my very favorite way to top tacos. Cilantro Lime Rice: This is a great way to stretch taco night when you have table full of hungry teens. So easy to make and delicious too! Margaritas: I’m not kidding when I tell you these are the best. I have yet to have a restaurant match it.
If you make this easy corn salsa or any of my other recipes, leave me a comment and let me know what you think. As always, I love hearing from you.
