1 can (15 ounces) whole kernel sweet corn, drained
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1/2 cup fresh cilantro, roughly chopped
juice from 2 small limes
1/4 teaspoon ground cumin
1/2 teaspoon ground chili powder
1 avocado, diced
corn taco shells*
Instructions
In a medium bowl, combine the corn, tomatoes, cilantro, lime juice & seasonings. Stir together. Cover & refrigerate until ready to serve or at least an hour or two to let the flavors blend.
To serve: fill the corn taco shells with the corn salsa & then top with the diced avocado.
Notes
*I would recommend using the corn taco shells simply because the liquid from the corn salsa will soak into a flour tortilla & make it messy to eat