Day 2: Avocado and Corn Salsa

Last night, I prepared my second corn recipe. Oh my goodness. There are no words to describe how much I enjoyed this. I'm so glad I tried this recipe. Thank you Michael Smith of Food Network for your delicious Avocado and Corn Salsa. The only part that saddened me was that I didn't have chicken enchiladas in the oven or refried beans. Next time I make this, that is a must. I ended up cooking the Mushroom Pork Chops from the recipe on the back of the Campbell's can to accompany it. My mom made it quite frequently when I lived at home and I had a serious hankering for it. I'm fully aware that these two things don't really "go" together but that is one of the beautiful things of cooking for you and only you!

The recipe made about two cups worth - maybe more. I can't wait for lunch again tomorrow. I have a can of refried beans in the lunch room at work so I'm seeing a simple, fresh, and amazing meal in the making!



You need to try it. Really. It is salsa but I ate it with a spoon. Who needs tortilla chips?

Here is the recipe:

Ingredients

• 1 cup frozen corn
• 1 avocado, pit removed and flesh chopped
• 1 small red onion, chopped
• Juice of 1 lime
• 1 tablespoon ground cumin
• 1 small bunch fresh cilantro, chopped
• Sea salt
• Dash hot sauce

Directions

1. Toss all the ingredients together and either serve immediately or refrigerate overnight.

Ta da! Simple and delicious!