Avocado And Corn Salsa Recipe
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Ingredients
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Directions
- Blanch the corn in boiling water for 3 min, drain and cold under cool water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl.
- This Salsa will keep, covered and refrigerated, about 2-3 days.
- NOTES : This is great with shrimp or possibly other seafood.