Wonderful with pork chops or simply as a dip with corn or tortilla chips.

Avocado-Corn Salsa

1 1/4 cups fresh corn kernels, cut from 2 large ears sweet corn, or frozen corn kernels, thawed
3/4 cup red onion, diced
2 tablespoons red wine vinegar
3/4 cup red bell pepper, diced, about half of 1 large pepper
2 avocados, very firm but ripe; pitted, peeled and chopped
1/3 cup fresh lime juice
4 tablespoons olive oil
6 dashes hot pepper sauce
1 clove garlic, crushed
1/8 teaspoon granulated sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh oregano, chopped, or fresh cilantro

1. Place corn in kitchen strainer; pour boiling water over and let drain (if using canned corn, delete this step).
2. In large bowl, toss onion with vinegar; add drained corn, bell pepper and avocado.
3. In medium bowl, whisk together lime juice, oil, hot pepper sauce, garlic, sugar, salt and black pepper; pour over corn mixture and toss very gently. Add oregano (or cilantro), stir once, taste and adjust seasonings if necessary and set aside until ready to serve.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 360 calories; Protein: 4 grams; Fat: 30 grams; Sodium: 460 milligrams; Cholesterol: 0 milligrams; Saturated Fat: 4 grams; Carbohydrates: 26 grams; Fiber: 8 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.