I’m sure you’ve all heard of, and drool over, Chipotle restaurants’ salsas.  My personal favorite is definitely the corn salsa… sweet and spicy, flavors galore… it’s perfect.  Except, sometimes… it’s not.  Sometimes they make it sooooo spicy that I can barely eat my food.  Those are sad, sad times.  Well, no more will I, or you, have to deal with such a travesty… make your own!  This recipe takes it one better by adding some diced avocado to the mix.  Oh man, it’s GOOD!  Now, if you don’t care for avocado, then just omit that part and you’ll still have a great salsa!! We’re avocado fanatics in this house, so obviously we had to add the avocado lol.  As far as storage goes… an airtight plastic or glass container will work just fine.  Although, for optimal storage, you may want to discard the uneaten avocado pieces before storing.  Otherwise they may get too mushy and oxidized (turn brown).  A mushy and brown salsa isn’t too appealing lol.     Fresh Salsa made with Corn and Avocado   Print Prep time 10 mins Total time 10 mins   Sweet and spicy flavors come together and are heightened by buttery avocado in this salsa! Author: The Chunky Chef Recipe type: Condiment, Dip Cuisine: Mexican Serves: 4-6 servings Ingredients 1 15 oz can canned sweet corn kernels 1 jalapeno seeded and finely diced ¼ cup red onion diced 2 Tbsp fresh cilantro chopped 2 Tbsp lime juice freshly squeezed 1 tsp sugar ¼ tsp salt 1 avocado diced Instructions In a large bowl, combine all ingredients. Stir. Serve and enjoy! Wordpress Recipe Plugin by EasyRecipe 3.2.2885 Recipe adapted from Damn Delicious