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
