Grab yourself a glass and join me…





 “Porch Talk” Snack:

Here is a recipe that I found years ago in Southern Living Magazine.  It quickly became one of my favorites and a dish that others request that I make.  It is perfect for anytime of the year, but especially nice in the summer when all of the vegetables are at their peak.  This salsa is a fresh way to start off any gathering.  Enjoy!

Ingredients for Corn and Avocado Salsa:

  • 4 cups frozen corn kernels
  • 1 tablespoon dry fajita seasoning mix (I like to add a bit more just to kick up the flavor)
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 1/2 jalapeno pepper, seeded & chopped
  • 1/2 cup chopped green onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons orange juice
  • 3/4 teaspoon salt
  • 2 ripe avocados, diced
  • tortilla chips, for dipping

Preparation of Corn and Avocado Salsa:

  1. Saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes. (I like to cook it until corn softens slightly, but is still crisp and maintains nice color.)
  2. Remove from heat; let cool.
  3. Stir together corn mixture, bell pepper, and next 6 ingredients.
  4. Cover and chill at least 30 minutes.
  5. Stir in avocado just before serving.


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