we were flipping through cook books and the man saw this salsa and immediately wanted it for dinner. we changed a couple of things (specifically how it was served and the amounts of ingredients). it turned out great. it is fresh and limey, not spicy. if you wanted to add jalapenos to it that would be good as well. the flavor was nice and with the salty crispy chip it was heavenly! the creaminess of the avacodo and sour cream really add to it as well. if i made it again, i would probably dice the avacodo and put it inside along with a can of rinsed black beans, a jalapeno and just eat the whole bowl with chips and side of sour cream. maybe this week. i'll let you know how it is, until then this way was delicious too! 

(can you tell i am hungry)



3 ears of white corn (cut the kernels off the ear of corn)
6 roma tomatoes, finely chopped
1/3 c minced red onion
1/3 c minced fresh cilantro
3 Tb minced fresh basil
1 minced Anaheim pepper
juice of 3 limes
salt and freshly ground pepper
1 avocado, pitted, peeled and sliced


In a large bowl, mix corn, tomatoes, onion, cilantro, basil, chile, lime juice, salt and pepper.

depending upon how you were eating this you could slice the avocado (as shown above) or you could dice it and add it to the salsa if you were going to be eating it all right away.

this salsa was great on chips alone and was also excellent on bean burritos with a side of chips, lime, and of course sour cream.

i ate mine a top homemade mac and cheese. it was delicious!

i made mac and cheese for the little one for her birthday, but wasn't totally pleased with the recipe. i will keep working on it and when i find or come up with a perfect mac and cheese i will let you know.


  1. A combo from heaven. Love all the ingredients and can taste them through the screen.

    1. so true! i tried it yesterday as i described with the black beans and chopped avocado! amazing, just as i thought!