Fresh Corn and Avocado Salsa

Time 30 minutes
Yields Serves 10 to 16
Fresh Corn and Avocado Salsa
(Robert Gauthier / Los Angeles Times)

Place the corn, jicama, onions, bell pepper, jalapeno, avocado, oil, lime juice, cilantro, vinegar, salt, cumin and sugar in a bowl. Toss them well to mix. Taste; adjust the lime juice and seasoning, if necessary. Serve immediately or cover and refrigerate overnight. Stir well before serving.

Cut the ingredients the same size as the corn kernels for the best presentation. This can be served right away or refrigerated overnight for the flavors to develop.

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