Quick Avocado & Corn Salsa

• 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)

1. Place the salsa, corn, and cilantro in a bowl.
2. Slice the avocado in half lengthwise and remove the pit.
3. Cut the avocado flesh into cubes in the shell by making crosshatch slices about 1/2 inch apart.
4. With a spoon, scoop out the avocado cubes into the bowl with the salsa and corn.
5. Mix well.
6. Add lime or lemon juice and salt to taste.
7. 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.
8. For extra-fresh flavor or to stretch the quantity, add a chopped ripe tomato.
9. 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).

favorite salsa, corn kernels, fresh cilantro, avocado, lime

Taken from www.epicurious.com/recipes/food/views/quick-avocado-corn-salsa-377203 (may not work)