Avocado and Corn Salsa

1 small red onion, peeled and chopped

Lime juice to cover chopped onion

3 cups fresh, chopped tomatoes

2 cups frozen corn, thawed (or better yet, fresh corn quickly blanched)

2 cups chopped avocado

Sea salt

1 bunch cilantro (coriander), chopped

Jalapeño or Thai bird’s eye chili, if desired, for heat

Green Chicken Enchilada

British Mexican Rice

Baja Black Beans

Avocado and Corn Salsa

1) Cover the onion in lime juice 30 minutes before you will mix up the salsa. Good tip— A Mexican friend of mine taught me this, it takes the ‘bite’ out of the onion, but leaves the flavour. While the onion is ‘marinating’ chop up the avocado, sprinkling with a bit of lime juice as you go, to prevent browning. Another tip (more of a fact): Leaving the avocado pit in guacamole does not prevent it from browning, it's the lime juice that manages this.

2) Spoon the onion out of the lime juice and toss everything together. Season with more lime juice and plenty of salt. Serve at once or within a few hours—this is not a good salsa to make the night before as the avocados will begin the break down.   Makes about 6 cups. Recipe can be halved.