This Corn and Avocado Salsa is one of my favorite fresh and colorful dishes to make when I want something light, vibrant, and full of flavor. I love how the sweetness of the corn pairs perfectly with creamy avocado and zesty lime. It works beautifully as a dip, topping, or side dish, and I find myself making it again and again, especially during warmer months.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ cups corn kernels (fresh, canned, or grilled)
1 ripe avocado, diced
1 cup cherry tomatoes, halved or quartered
¼ cup red onion, finely chopped
1–2 tablespoons fresh lime juice (to taste)
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Optional: ½ jalapeño, finely chopped
Directions
First, I prepare the corn. If I’m using fresh corn, I cook it by boiling or grilling it. If I’m using canned corn, I make sure to drain it well. For frozen corn, I thaw it completely. When I want extra flavor, I like to char the corn in a hot skillet or on the grill for a few minutes until slightly golden.
Next, I combine the ingredients. In a medium bowl, I gently mix the corn, diced avocado, cherry tomatoes, red onion, and jalapeño if I’m adding heat.
Then, I dress the salsa. I drizzle fresh lime juice and olive oil over the mixture, sprinkle in chopped cilantro, and season with salt and pepper. I toss everything gently to keep the avocado from getting mashed.
I either serve it immediately for the freshest texture or chill it briefly. If I’m making it ahead of time, I add the avocado and lime juice just before serving to keep the avocado from browning.
Servings and timing
This recipe makes about 4 servings as a side dish or appetizer.
Prep time: 10–15 minutes
Cook time (if cooking or charring corn): 5–10 minutes
Total time: Approximately 15–20 minutes
Variations
I like to customize this salsa depending on what I have on hand. Sometimes I add diced cucumber for extra crunch or black beans for more protein and texture. If I want it sweeter, I mix in diced mango or pineapple.
For a smoky flavor, I use grilled corn and add a pinch of smoked paprika. When I want it extra spicy, I leave some jalapeño seeds in or add a dash of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the avocado, I know it’s best enjoyed fresh.
If I need to store it, I sometimes press plastic wrap directly against the surface to slow browning. I don’t reheat this salsa since it’s meant to be served cold or at room temperature. If it releases extra liquid while sitting, I simply give it a gentle stir before serving.
FAQs
Can I make this salsa ahead of time?
Yes, I can prepare most of the ingredients in advance. I just wait to add the avocado and lime juice until right before serving to keep everything fresh and vibrant.
Can I use frozen corn?
Absolutely. I thaw it completely and pat it dry before mixing. I sometimes char it in a skillet for extra flavor.
How do I keep the avocado from turning brown?
I add fresh lime juice and gently toss the avocado right before serving. The acidity helps slow browning.
Is this salsa spicy?
It’s only spicy if I add jalapeño. I control the heat level by adjusting the amount or leaving it out entirely.
What can I serve with this salsa?
I love serving it with tortilla chips, spooning it over grilled chicken, shrimp, or fish, or adding it to tacos, wraps, and burrito bowls.
Conclusion
This Corn and Avocado Salsa is one of those simple recipes I turn to whenever I want something fresh, colorful, and full of flavor. I love how quickly it comes together and how easily I can adapt it to different meals. Whether I’m serving it as a dip, topping, or side, it always adds a bright and delicious touch to the table.
📖 Recipe:
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Corn and Avocado Salsa
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A fresh, vibrant Corn and Avocado Salsa made with sweet corn, creamy avocado, juicy tomatoes, and zesty lime. Perfect as a dip, topping, or light side dish.
Ingredients
1½ cups corn kernels (fresh, canned, or grilled)
1 ripe avocado, diced
1 cup cherry tomatoes, halved or quartered
¼ cup red onion, finely chopped
1–2 tablespoons fresh lime juice (to taste)
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Optional: ½ jalapeño, finely chopped
Instructions
- Prepare the corn: If using fresh corn, boil or grill until tender. If using canned corn, drain well. If using frozen corn, thaw completely and pat dry. For extra flavor, char the corn in a hot skillet or on the grill for a few minutes until lightly golden.
- In a medium bowl, gently combine the corn, diced avocado, cherry tomatoes, red onion, and jalapeño (if using).
- Drizzle with fresh lime juice and olive oil.
- Add chopped cilantro and season with salt and pepper to taste.
- Toss gently to combine, being careful not to mash the avocado.
- Serve immediately or chill briefly before serving. If making ahead, add avocado and lime juice just before serving to prevent browning.
Notes
Add diced cucumber for extra crunch or black beans for added protein.
Mix in diced mango or pineapple for a sweeter variation.
Use grilled corn and a pinch of smoked paprika for a smoky flavor.
Adjust jalapeño amount or add hot sauce for extra heat.
Store in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to slow avocado browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Side Dish
- Method: No-Cook/Light Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
