There is nothing untrue about the statement above. Salsa is perfect for leftover corn. It’s also perfect for not-leftover corn. You should use your corn how you want to use your corn. But, make sure you save three cobs for this recipe, because…it’s BOMB!

It’s also so simple, hence the title. Sometimes less is more. Here is what you will need:

• Corn
• Red onion
• Cilantro
• Avocado
• Fresh lime juice

That’s it! Unexpected guests coming over tonight? Take five minutes to whip this up, raid your pantry for corn chips and you’re good to go. Taco Tuesday? You have your topper. BBQ’ing hot dogs and hamburgers? Spoon this overtop to add some flair! So easy. So versatile. So summer.

There’s only one more important thing to mention before I get to the recipe – how to cook the corn. There is no one way to do this, it totally depends on preference and what heat source you have access to. You can definitely grill the corn. You can also boil it and then cut it off the cob. I prefer to use my cast iron skillet with some olive oil to get it slightly charred before adding it to the other ingredients. What ever vibe you’re feeling – follow it. This recipe is seriously hard to mess up!

Simple Corn Salsa

Serving size: Makes about 1 cup of salsa

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients:

• 3 cobs of corn, shucked and the corn cut off
• 1/4 of a red onion, finely diced
• 1/2 of a large avocado (or one small avocado), diced
• 2 tbsp cilantro, finely chopped
• 1 tbsp lime juice (about half of a lime)
• salt and pepper to taste
• olive oil

Instructions:

1. Add one tablespoon of olive oil to a cast iron skillet over medium-high heat. When the pan is hot, add the corn and a pinch of salt and let cook for about 5 minutes, stirring occasionally.
2. Add cooked corn, diced onion, avocado, cilantro, lime juice, salt and pepper to a medium bowl and stir carefully to combine. Best if served immediately, but can keep in the fridge for up to 48 hours.

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Not sure where this idea came from, but I’m grateful for it. Avocado croutons are my new regular croutons.

If you are tired of waiting for your avo to soften, make croutons! Or, if you just want croutons, make croutons!

All you will need is an unripe avocado, some Panko breadcrumbs, cornstarch, an egg and some salt and pepper to season.

Tip: When dicing your avocado, cut it in half, lengthwise and remove the pit by tapping it carefully with the sharp blade of your knife. Twist and it should pop right out. Place the avocado on your cutting board, cut side down and peel the skin off with your fingers. This will make it easier to achieve equal cubes when cutting! I suggest 9-12 cubes per half.

Tip #2: Season at every step. Season the avocado directly, season the breadcrumbs and season the croutons after they come out of the pan. Avocados are pretty bland, so adding salt turns up the flavour.

When life gives you avocados, make croutons.

Avocado Croutons

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients:

• 1 unripe avocado (look for mostly darker skin with a few firm, green areas still), pit removed, skin off and diced into 1/2-inch cubes (about 9-12 cubes per half)
• salt
• pepper
• 3 tbsp cornstarch
• 1 egg, beaten
• 1/3 cup Panko breadcrumbs
• olive oil

Instructions:

1. Set up your breading stations – have one bowl for the corn starch, the next bowl with the beaten egg and the final bowl with the Panko, mixed with 1/4 teaspoon of salt and a few grinds of fresh black pepper.
2. Sprinkle your diced avocado with a pinch of salt and pepper and then toss carefully in the cornstarch. Ensure all sides have a light coating of cornstarch on them and then place into the egg and then into the Panko. Make sure all sides of the avocado are coated in the breadcrumbs.
3. Add enough olive oil to generously coat the bottom of a large pan. Turn heat to medium-high, and when oil is hot, carefully drop each avocado piece into the oil, being careful not to crowd the pan. Cook for about 30 seconds-1 minute per side, or until browned. Make sure you turn the avocado to cook each side.
4. Remove from pan and drain the croutons on paper towels.

Eat with your favourite salad, or on their own with your favourite creamy dipping sauce (like, ranch or chipotle mayo)!

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