This quick, versatile corn salsa is a great addition to any cookout. A sweet vinegary dressing is tossed with corn, shallot, and avocado to create a zesty, Southwestern-inspired appetizer or side dish.
Recipe yields 8 servings
2 cups cooked corn, frozen and thawed or 3 ears husked corn
2 Tbsp finely chopped jalapeño pepper (optional)
In a small bowl, combine the shallot, honey, vinegar, orange juice and oil. Add salt and black pepper to taste.
In another bowl, combine the corn, avocado, tomato, jalapeño pepper (if using) and cilantro. Add the dressing and toss to combine well. Serve at room temperature or chilled.