Description
This vibrant Corn and Avocado Salsa is bursting with fresh flavors—sweet corn, creamy avocado, crisp veggies, and zesty lime make it the ultimate quick appetizer or side dish, ready in just minutes.
Ingredients
Scale
- 2 cups corn, fresh or thawed frozen
- 2 large ripe avocados, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, minced, seeds removed (optional)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prepare the Corn: If using fresh corn, grill, boil, or roast until tender. Let cool and slice kernels off the cob. If using frozen, thaw it out first.
- Chop the Vegetables: Dice avocado (ripe but firm), chop red onion and bell pepper, and mince jalapeño.
- Combine Ingredients: In a medium bowl, combine corn, avocado, red onion, bell pepper, cilantro, and jalapeño. Add lime juice, salt, and pepper. Gently stir to combine without mashing the avocado.
- Taste and Adjust: Taste the salsa and adjust lime juice, salt, or spice as needed. Let sit for 10 minutes before serving to let flavors meld.
Notes
- Use fresh corn in summer for peak flavor; frozen works fine in cooler months.
- Avoid overmixing to preserve avocado chunks and corn texture.
- Optional add-ins: black beans, diced mango, grilled pineapple, or a dash of cumin.
- Prep Time: PT10M
- Cook Time: CT5M (if using fresh corn)
- Category: Dinner
- Method: Mixing, Chopping
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 g