Avocado and Sweet Corn Salsa With Homemade Chips

Reader Contribution by Monica Sharrock
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On Memorial Day weekend, I don’t know about you, but I am excited to BBQ with friends and just enjoy the official beginning of the summer season. In the south, we tend to think summer starts as soon the temperatures warm and the lake is ready for boating. Summer is truly a welcome friend.

Tonight, a few of us are getting together to grill, drink, and be merry. The hostess asked me to bring a chip and dip platter, as well as my husband’s famous homemade ice-cream (look for his recipe in another upcoming post). I wanted to do something using fresh, seasonal ingredients when it came to making my dip. Avocado, sweet corn, onions, cilantro, and lemon came to mind. I love to use what I have on hand, and I’ve been stockpiling these ingredients, as they are all in season in my part of Oklahoma. After concocting the perfect medley of flavors for my dip, I made a batch of homemade chips from whole-wheat tortillas I regularly keep in the fridge. So please, make and enjoy the best that local, seasonal produce has to offer. You will be oh-so-glad you did.

Avocado and Sweet Corn Salsa Recipe

3 chopped avocados
Kernels from 1 ear of sweet corn
½ cup chopped yellow, white, or purple onion
¼ cup diced green onion
½ cup chopped cilantro
Juice of one lemon or lime
½ tsp. salt
1 tsp. finely minced garlic or ½ tsp. garlic powder
freshly ground pepper

Simply combine and stir all ingredients in a serving bowl. Garnish with chopped cilantro.

Homemade Tortilla Chips


Five Whole Wheat Tortillas
Olive Oil

Stack tortillas on top of each other. Make four cuts to divide each tortilla into eight separate triangles. Place tortillas on a cookie sheet rubbed down with a little olive oil. Drizzle each tortilla triangle with a little bit of olive oil. Use the back of a spoon or a pastry brush to rub the olive oil in. Sprinkle with salt. Bake at 400 degrees Fahrenheit for about five minutes or until golden brown.


Believe me when I say that I will be remaking this recipe as often as possible until the ingredients stop growing in my area. It is the perfect late spring/early summer recipe, as it makes use of what is growing locally and therefore tastes fantastic. Make this for your friends or family at one of your next gatherings. I promise they will beg you for more!