I got to experience my first live OU football game last weekend. It was a lot of fun despite being super loud and crowded -- and the crazy traffic at midnight on I-35 made me feel like I was back in Dallas! I’m glad I finally got to encounter the madness in person, but I’m definitely watching the next game from the comfort of my sofa. And if I’m being honest, my favorite part of football season is making snacks and having people over for the game, not actually watching football (please don’t tell my family). Speaking of snacks, my next few recipe posts will be some of my favorite appetizer recipes that are always a hit on game day. Here’s a classic that never gets tired:

Corn & Avocado Salsa

Start to finish: 30 minutes (plus extra time to chill)

Serves: 4-6

Such a pretty dish. The mix of purple onions, red tomatoes, yellow corn, and green cilantro and avocado make it colorful as well as tasty. Serve with blue tortilla chips for even more color. This salsa can be prepared ahead of time, but don’t add the avocadoes or lime juice until near serving time. If you make it way ahead, I’d wait on adding the tomatoes, too.  And if you end up with leftovers, this stuff is awesome on top of a cheese quesadilla.

Ingredients:
• 1 tablespoon olive oil, plus ½ teaspoon for drizzling
• 1 16-oz package frozen corn, mostly thawed
• 3 cloves fresh garlic, minced
• 2 teaspoons ground cumin
• I small red onion, diced (hey, they look purple to me!)
• 1 jalapeno pepper, de-seeded and chopped extra fine (use gloves or pay later)
• 1 small bunch fresh cilantro, minced
• ½ teaspoon balsamic vinegar (a little goes a long way)
• 2-3 Roma tomatoes, chopped
• salt and pepper, to taste
• juice of 1 lime
• 3 ripe avocadoes, diced
• tortilla chips

Directions:
1. Place the olive oil in a skillet over medium heat, toss in the corn and garlic, and sauté until the corn turns a nice golden-brown color (about 5 minutes). Stir occasionally.
2. Add cumin, stir, and set aside to cool.
3. In the meantime, mix the diced onion, jalapeno, and cilantro in a serving bowl.
4. Add the corn-garlic mixture, stir, and drizzle with the balsamic vinegar and olive oil.
5. When the corn has cooled somewhat, add the tomatoes and salt and pepper. Stir well.
6. Add the diced avocadoes and lime juice. Mix them in slowly, being careful not to smash the avocado pieces when stirring. Refrigerate about an hour or until ready to serve.
7. Serve with tortilla chips.