CORN AND AVOCADO SALSA
CORN AND AVOCADO SALSA
3 ears of corn, shucked (or 1 cup frozen corn, thawed)
1 cup grape or plum tomatoes, chopped
¼ cup red onion, finely chopped
¼ cup scallions, chopped
2 avocados, pitted, peeled, and chopped into ½” chunks
¼ cup fresh cilantro leaves, chopped
2 Tbs. fresh lime juice (about 1 lime)
1 tsp. Dish off the Block Ragin’ Cajun Spice Blend
1 tsp. cumin
1 tsp. sugar
¼ tsp. salt
Place the corn cobs on a preheated grill or in a grill pan and char on all sides. Cut the kernels off the corn and place in a large bowl. Add the remaining ingredients to the bowl and toss to combine. Let sit at room temperature for 20 minutes to let flavors meld.

Gluten-free
Vegetarian
Appetizers