Spruce up your favorite homemade or store-bought salsa.

　　

Ingredients

yields 2 cups

　　1 cup of your favorite salsa

　　1 cup frozen corn kernels, thawed

　　1/4 cup chopped fresh cilantro (optional)

　　1 ripe avocado

　　1 teaspoon lime or lemon juice (optional)

　　

Step 1

Place the salsa, corn, and cilantro in a bowl. Slice the avocado in half lengthwise and remove the pit. Cut the avocado flesh into cubes in the shell by making crosshatch slices about 1/2 inch apart. With a spoon, scoop out the avocado cubes into the bowl with the salsa and corn. Mix well. Add lime or lemon juice and salt to taste.

　　

Ingredient Notes

Step 2

There are several methods for thawing frozen corn: Zap for a minute in a microwave oven, immerse in hot water (and then drain), let sit at room temperature for an hour or so, or thaw in the refrigerator overnight.

　　

Step 3

For extra-fresh flavor or to stretch the quantity, add a chopped ripe tomato.

　　

Serving ideas

Step 4

Use as a topping for Black Beans with Pickled Red Onions (page 58) in place of the pickled onions, or as a colorful side for Chipotle Scrambled Eggs (page 84) or Chipotle Potato Salad (page 216).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.