Recipe by Michael Smith from Chef At Home
1 cup frozen Corn
1 Avocado pit removed and flesh chopped
1 small Red Onion chopped
Juice of 1 Lime
1 tablespoon ground Cumin
1 small bunch fresh Coriander chopped
Toss all the ingredients together and either serve immediately or refrigerate overnight.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Avocado and Corn Salsa.
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