Roasted Corn, Avocado and Black Bean Salsa

This is one of my favorite salsas to make in the summer with fresh corn. I recently discovered how easy it is to make it in the fall/winter using frozen white corn. This is great football watching food. It is also perfect for parties. I made this salsa for a get together with some friends last night and it was a hit!

You start by roasting the de-thawed corn in the oven. Then let it cool and mix in delicious things like lime juice, cilantro, fresh tomatoes  etc. This is a great dish because it can be made in advance. It is actually best after it has sit for a few hours. I love having a few things made and out of the way before a get together with friends so I can focus on other last minute details.


Roasted Corn, Avocado and Black Bean Salsa
serves 10-12

1 bag of frozen white corn, thawed
2 tomatoes, chopped
4 green onions, sliced thin including the green parts
1/4 cup cilantro, chopped
1 15oz can of black beans, drained and rinsed well
Juice from 3 limes, about 1/4 a cup
1 packet of Good Seasons Italian Dressing Mix
2 tablespoons sugar
2 tablespoons olive oil
salt and pepper to taste
2 avocados, cubed

1. Preheat the broiler and pour thawed corn in a thin layer on a baking sheet. Broil until the corn starts to roast and brown. Remove from oven and allow to cool.

2. Meanwhile mix together the lime juice, dressing mix, sugar, olive oil and about 1/2 teaspoon each of salt and pepper. Add the cooled corn and all the other ingredients except the avocados.

3. Refrigerate for a few hours to allow the flavors to "marry". Before serving mix in the cubed avocado.

Enjoy!