Recipe Background
A+ Salsa is a vibrant party dip perfect for picnics, with corn and olives.
It's funny how some of the most cherished recipes come from unexpected turns. My first year teaching was one big learning curve, both for me and for the kids. We decided to have a class picnic to celebrate the end of the year—a lighthearted affair meant to bond us all after a year of spelling tests and science projects. I needed something simple yet memorable to bring along, and A+ Salsa was born.
A great salsa doesn't overshadow the ingredients, and that's where the thawed frozen corn really shines here. I had a bag stashed in the freezer, and it was perfect for adding a tender crunch. The olives came from two cans I'd bought on sale—always thinking ahead for potential sandwich toppings—and draining them ensured our salsa wasn't watery. Combining these with finely chopped sweet red pepper, onion, and creamy avocado made a beautiful, vibrant mix that even the pickiest of my students adored.
A handy tip from that day: whisking the olive oil with lemon juice, cider vinegar, and oregano as a separate dressing lets the flavors mingle before they meet their corn-filled friends. Letting the whole dish chill for a bit elevates each bite, since it gives the flavors time to meld. Watching the kids dunk tortilla chips into my creation and giggle over trying to pronounce "oregano" reminded me why I loved teaching. It was a success that left us all feeling a little bit closer.
Ingredients
- 1 2/3 cups frozen corn thawed
- 2 (2 1/4-ounce) cans sliced olives drained
- 1 medium sweet red pepper chopped
- 1 small onion chopped
- 5 cloves garlic minced
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium ripe avocados
- tortilla chips to taste, for serving
Directions
- In a large bowl, add the corn, the olives, the red peppers, and the onions and stir to combine.
- In a medium bowl, add the garlic, the olive oil, the lemon juice, the cider vinegar, the dried oregano, the salt, and the black pepper and whisk to combine.
- Add the olive oil mixture to the corn mixture and toss to coat.
- Cover the bowl tightly and transfer it to the refrigerator to chill for at least 8 hours and up to overnight.
- On a cutting board with a sharp knife, chop the avocados.
- Add the avocado to the salsa and gently stir to combine.
- Serve with the tortilla chips.
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