Avocado Corn Salsa
Bright, fresh, and loaded with flavor, my Avocado Corn Salsa instantly became a family favorite at our backyard BBQs.
Every scoop brings a pop of creamy avocado, sweet corn, and zesty lime—it livens up everything from tacos to grilled chicken!
Variations & Substitutions
Swap out the jalapeño for a milder poblano if you’re not a fan of heat, or toss in some diced red bell pepper for extra crunch and sweetness. Crumbled feta or cotija cheese adds a creamy, salty punch.
If you’re out of cherry tomatoes, chopped regular tomatoes work just as well. For a smoky twist, use grilled corn straight off the cob.
Tips & Tricks for Perfect Results
For the freshest flavor, use ripe avocados and squeeze the lime juice over them first to prevent browning. If you’re making this for a crowd, prep the veggies ahead but wait to add the avocado until just before serving.
A gentle hand when mixing keeps everything chunky and pretty. Taste and adjust the salt and lime juice—sometimes an extra squeeze makes all the difference!
Storage & Reheating
Avocado Corn Salsa is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
To help keep the avocado from browning, press a piece of plastic wrap directly onto the surface before sealing. Give it a gentle stir before serving again.
Avocado Corn Salsa
Ingredients
- 2 ripe avocados diced
- 1 cup cooked corn fresh, canned, or thawed frozen
- 1 small red onion finely chopped
- 1 cup cherry tomatoes quartered
- 1 jalapeño seeded and minced
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, gently toss together the diced avocados, corn, red onion, cherry tomatoes, and jalapeño.
- Sprinkle in the cilantro, squeeze in the lime juice, and season with salt and pepper.
- Give everything a gentle stir (don’t mash the avocado!) and serve immediately with tortilla chips, tacos, or grilled chicken.
