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