How to Make an Avocado, Corn and Mango Salsa!

by Big Guy Big Flavors

Delicious and fresh! Best served on the side of grilled white meats such as poultry and seafood!

Supplies

  • 1 Ripe hass avocado
  • 1 Ear of yellow corn
  • ½ A ripe mango
  • ½ Of a large tomato
  • ½ Small red onion
  • 1 Lime (zest and juice)
  • 1 Small handful of cilantro
  • 1 Drizzle of extra virgin olive oil
  • Salt and pepper to taste
  • Optional:
  • Chopped jalapeno to taste
  • Instructions

    Step 1

    Gather your ingredients, you will also need a Tablespoon of unsalted butter, forgot to mention that in the ingredients list.

    Step 2

    Grab the ear of corn

    Step 3

    Pull back the husk and silk

    Step 4

    Make sure it's properly shucked and rinsed.

    Step 5

    Stand it upright and shave or shred off the kernels using a big knife, just slide the blade along the cob.

    Step 6

    Just like that! Expect a messy counter 😃

    Step 7

    Tada!

    Step 8

    Heat a sautee pan over medium heat

    Step 9

    Add the butter, let it melt and sizzle

    Step 10

    Add the corn kernels

    Step 11

    Add a bit of salt and pepper, sautee for 3 minutes then reduce heat to low and cook for 5 minutes or untill cooked but still crunchy and al dente!

    Step 12

    Add to a medium mixing bowl

    Step 13

    Finely chop the onion

    Step 14

    Add to the bowl

    Step 15

    Cut the tomato half into two halves (so now you will have 2 quarters)

    Step 16

    Remove the seeds but don't discard, they make a good munchy snack

    Step 17

    Dice the tomato and add to the bowl

    Step 18

    Cut the mango, slide the blade along the stone of the mango. We will only need one mango cheek.

    Step 19

    Score it with a knife into cubes.

    Step 20

    Slide a spoon between the flesh and skin and scoop out the cubed mango.

    Step 21

    Add to the bowl

    Step 22

    Add the diced avocado, check out my guide on how to chop an avocado to see how I diced it

    Step 23

    Use a grater to get the zest of the lime, zest it over the bowl

    Step 24

    Cut the lime in half and juice both halves over the bowl

    Step 25

    Grab a tiny handful of cilantro, I don't like cilantro so I used parsley, they dont taste the same but they both look alike. I used it mainly to add a fresh green leafy color

    Step 26

    Add it to the bowl

    Step 27

    Add a drizzle of extra virgin olive oil and season with salt and pepper. Add chopped jalapeno if you wish, I didnt want it to be hot because I like it fresh and sweet. Toss to mix

    Step 28

    I served it with mini tuna cakes and it was GOOOD!!