Reviewed: Nov. 15, 2009

Fabulous recipe. Made for a family gathering and got rave reviews.

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Reviewed: Aug. 3, 2009

This was tasty, although I had to make some changes out of necessity: my avocado was unusable, so that was out; instead I used a peeled and seeded chopped tomato, and I used roasted red pepper and then a green bell pepper. It tasted pretty good, although I would have loved to taste the avocado. Next time....

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: May 7, 2009

This was ok. I only used 2 ears of corn because that's all I had - should have used 3. I used 1 avocado, because I thought that was more than enough....I also reduced the amount of cumin, cilantro, red pepper flakes, red pepper and onion. The end result tasted very much like red wine vinegar - I would certainly reduce the amount, maybe even omit it if I were to make this again.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 11, 2009

I made this recipe exactly as written. It was great. I made it the night before then added the avacado right before serving. We served it on the side with grilled fish at a cook off and won first place. More people asked us for this recipe than the grilled fish. I am making it again this weekend for another bar-b-que to serve with a grilled jalapeno stuffed chicken recipe from this web site. Enjoy!

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 5, 2008

if you follow the instructions add 1 to the serves total, that way there will be enough when it gets to the table.... great salsa

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Guzziowner

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2008

I omitted the red wine vinegar because I didn't want such an acidic salad, and it was delicious.

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ralu320

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 17, 2008

Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and don't even consider making it. BUT, since I was hosting a Fish Taco dinner party, I figured I needed to impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this.

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Aug. 8, 2008

I have made a similar recipe from the Moosewood cookbook. Both are fabulous! I can eat the entire bowl as a meal!

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SouthernGal

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 5, 2008

This was great, I couldn't stop eating it.

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Wendy's kitchen

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Reviewed: Jul. 11, 2008

I made this for an appetizer for a dinner with friends and everyone loved it. I made a few changes, though... I used a can of corn instead of fresh and added 1 can of diced tomatoes and 1 can of black bean, drained and rinsed. I left out the red bell pepper and the red pepper flakes because I didn't have them on hand. I also used a yellow onion instead of red because that's what I had. I used less (about half)cilantro because I didn't want it to be too strong. I could taste it but it wasn't overpowering. I mixed everything but the avocado together and put it in the fridge for an hour or two while I prepared the rest of the dinner. Just before serving, I added the avocado. YUM!!

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BAKINGQUEEN111

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

Make sure to add alot of the other vegetables besides corn to balance out its flavor. Think two avocados two bell peppers and 1/4 cup cilantro.

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Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 23, 2008

We have updated this recipe at the submitter's request. It now has cilantro in place of oregano.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 10, 2007

Just needed to toss in a little fresh cilantro and it was AMAZING!!!

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Kyle & Dawn

Cooking Level: Intermediate

Living In: Poultney, Vermont, USA

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Reviewed: Aug. 6, 2007

Mmmmm.... I used one can of corn and black beans each, drained; the full amount of cumin and then some; a touch of smoked paprika; and one diced jalapeno instead of the crushed red pepper. Oh...and I kept the pits in the container to keep the avocado from turning colour. A keeper! Thanks!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Apr. 27, 2007

I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat, I throw in the avocado (just one) and serve with either Tostitos Lime chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY!

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claudinhull

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 27, 2006

I would cut the amount of cumin in half. Otherwise, this salsa has a nice crispness & bright color with the corn.

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Valerie S.

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Reviewed: Sep. 17, 2006

I loved it! Okay...so I made a few changes. Here's what I did, but it came out great. I used one can or corn, drained instead of fresh corn. I omitted the red pepper (I had none at the time). I added one can of beans, drained & rinsed. I used kidney beans because I had no black beans. I added one jalapeno pepper, finely minced...because we love picante in my family. I omitted the crush red pepper flakes...preferring the fresh jalapeno oer the dried red pepper. I substituted fresh cilantro for the fresh oreano. Itw as a hit!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Sep. 16, 2006

I love the idea of this recipe but it was inedible. it might be better if there were different seasoning and definately less vinegar and or lime juice. i love sour food but this was way too tart.

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baby girl

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Reviewed: Jul. 31, 2006

The corn salsa was really great in that it tasted as good as it was easy to make. I didn't have any red wine vinegar on me or red onions (i used yellow), but that didn't seem to have an adverse effect. It still tasted really good. One thing i'd change for the future would be to cut down on the cumin. I added just a pinch less than a tbspoon but it still tasted very Mexican-ish(which gave it that extra punch). overall--great!

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cilantro33

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Reviewed: Jun. 26, 2006

Ok, so this recipe cries out for fresh cilantro instead of oregano. I make this all the time - is great with chips, in tacos or as a side dish. I often just use canned corn for speed and convenience. Good stuff. Thanks!

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