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The Cook Book

Josh's Summer Sweet Corn and Avocado Salsa

I use corn as much as possible in the summer. In this recipe, summer corn adds a sweet crunch to an otherwise traditional guacamole.

Total time
20 mins

Recipe by:

Growing up in a Greek family in the produce business, Josh came to cooking naturally. With over a decade in the produce business, from family to his own before running Artizone Chicago, he has developed more than a few recipes. Born and raised on the south side, and currently residing in Lakeview, his food is focused on flavor from in season ingredients that play nicely together.

INGREDIENTS - 4 servings
  • 2 Ears Corn on the cob, can substitute with Whole Kernel Golden Corn
  • 2 Whole Avocado Ripe but Firm
  • 1 Whole Limes Halved and Juiced
  • 12 Whole Grape tomatoes Quartered
  • 12 Whole Red onion Diced
  • 12 Whole Jalapeno Pepper Diced
  • 2 Tablespoons Cilantro chopped
  • 1 Pinch Salt To Taste
  • 1 Pinch Pepper To Taste
  • 1/2, pit and cube avocados. Juice 1 lime Quarter tomatoes, dice onions and jalapeno, and chop cilantro. Combine all ingredents in a mixing bowl and toss ligtly unitl uniformly combined. Be gentle! You want to keep the avocados cubed, not mashed. Serve with tortillas, as a topping for grilled fish or chicken, or use as a salad topper.

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