Corn and Avocado Salsa Recipe

If you’re looking for a dish that bursts with fresh flavor, vibrant colors, and sheer summer joy, look no further than Corn and Avocado Salsa. This recipe is my go-to whenever I need something refreshing, whether it’s for dipping tortilla chips, topping tacos, or just spooning straight into my mouth! There’s a playful mix of charred corn, creamy avocado, juicy tomatoes, zingy lime, and fragrant coriander that just works every single time. Trust me: after your first bite, you’ll understand why Corn and Avocado Salsa has a permanent spot at my table.

Corn and Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is its simplicity—every ingredient is easy to find, but each one is crucial for creating that irresistible balance of texture and taste. Here’s what you need to make the best Corn and Avocado Salsa:

  • 500g corn cobs: Fresh corn cobs are key for that signature juicy crunch and subtle sweetness. Searing them brings out even more flavor.
  • 2 avocados (diced): Choose ripe but still firm avocados so every bite has a lush, creamy texture without getting mushy.
  • 1 red onion (diced): Red onion gives a gentle kick and a pop of color, balancing the sweetness of the corn.
  • 1 punnet cherry tomatoes (diced): Cherry tomatoes add juicy bursts and their tangy sweetness lifts all the other flavors.
  • Coriander (finely chopped): Fresh coriander (cilantro) infuses the salsa with a lovely, bright herby note. If you’re not a fan, you can use parsley for a milder twist.
  • Juice of 1 lime: Lime ties everything together with a punchy, zesty brightness—don’t skip it!
  • 1 1/2 tbsp olive oil: Olive oil adds just the right touch of richness, helping the flavors mingle beautifully.
  • Pinch of flaky sea salt: A sprinkle of good salt pulls out all the natural flavors, making each bite sing.

How to Make Corn and Avocado Salsa

Step 1: Sear the Corn

Start by heating a good drizzle of olive oil in a pan set over medium-high heat. Once the pan is hot, add the corn cobs and cook them, turning occasionally, until each side is a deep golden color. The goal here is a nice char that adds smoky depth and sweetness to your salsa. You’ll know the corn is ready when it smells irresistibly toasty and has those beautiful caramelized patches all over.

Step 2: Cut and Combine

Once your cobs are cool enough to handle, stand them on end and carefully slice the kernels off with a sharp knife. The fresh, slightly cooled kernels go straight into a large salad bowl. Next, toss in your diced avocados, red onion, cherry tomatoes, and that aromatic chopped coriander. Trust me, watching all those colors pile up in the bowl is almost as satisfying as eating the final dish!

Step 3: Dress, Mix, and Enjoy

Squeeze the juice of a lime over everything, drizzle with the remaining olive oil, and finish off with a pinch of flaky sea salt. Use a large spoon to gently toss everything together, trying not to mash the avocado. That’s it! Your Corn and Avocado Salsa is ready to serve and devour, whether you’re scooping it with chips, piling it on grilled fish, or using it to jazz up a weeknight salad.

How to Serve Corn and Avocado Salsa

Corn and Avocado Salsa Recipe - Recipe Image

Garnishes

To make your Corn and Avocado Salsa extra appealing, finish it off with a sprinkle of extra coriander, a handful of crumbled feta, or even some thinly sliced chili if you like heat. These little touches can really make the bowl pop at your next gathering.

Side Dishes

This salsa loves company! Serve it alongside warm tortilla chips for a classic combo, use it as a fresh topping for tacos, grilled chicken, or fish, or pair it with a bowl of spiced rice. It even makes a killer side salad next to a smoky barbecued steak or veggie kebabs.

Creative Ways to Present

If you want to wow your guests, spoon Corn and Avocado Salsa into small glasses for individual servings, or pile it onto crisp lettuce cups for a party platter everyone will talk about. It also looks stunning spread on a platter over creamy yogurt or hummus, letting each guest scoop their perfect bite.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Simply transfer your Corn and Avocado Salsa to an airtight container and pop it in the fridge. It will keep well for up to 2 days, but be aware that the avocado will start to soften, making the salsa creamier over time.

Freezing

Because avocados and tomatoes don’t freeze well, I don’t recommend freezing Corn and Avocado Salsa. The texture just isn’t the same after thawing. Enjoy it fresh for the very best experience!

Reheating

Corn and Avocado Salsa is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. In fact, gentle warmth can cause the avocado to break down. If it’s been in the fridge, just take it out a little before serving so the flavors come alive.

FAQs

Can I use frozen or canned corn instead of fresh cobs?

Absolutely! While nothing beats the flavor and crunch of fresh charred corn, you can use thawed frozen corn or drained canned corn in a pinch. Try to toast it in the pan to get some caramelization if time allows.

What can I substitute for coriander (cilantro)?

If coriander isn’t your favorite, swap it out for parsley or even a bit of fresh mint for a totally different but still delicious herby note in your Corn and Avocado Salsa.

How can I keep the avocado from browning?

Adding lime juice immediately after dicing the avocado helps slow browning. If you’re making the salsa ahead, press a piece of plastic wrap directly onto the surface before refrigerating to limit air exposure.

Is this salsa spicy?

This basic version isn’t spicy, but if you like a kick, go ahead and add a diced jalapeño or a few dashes of hot sauce to the mix. It’s totally customizable!

Can I make Corn and Avocado Salsa vegan and gluten-free?

Great news: this recipe is naturally vegan and gluten-free. It’s a fantastic option to bring to gatherings where guests might have dietary restrictions.

Final Thoughts

I hope you’ll give this Corn and Avocado Salsa a try—once you see how easy and flavor-packed it is, you’ll want to serve it at every get-together. Whether you’re sharing it with friends or just treating yourself, this salsa is sure to become a staple in your kitchen too. Enjoy every zesty, creamy, crunchy bite!

Print

Corn and Avocado Salsa Recipe

A fresh and flavorful Corn and Avocado Salsa that is perfect for summer gatherings or as a healthy snack. This colorful salsa combines sweet corn, creamy avocado, tangy cherry tomatoes, and zesty lime juice for a delightful burst of flavors.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer/Snack
  • Method: Mixing
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

Corn and Avocado Salsa:

  • 500g corn cobs
  • 2 avocados (diced)
  • 1 red onion (diced)
  • 1 punnet cherry tomatoes (diced)
  • coriander (finely chopped)
  • juice of 1 lime
  • 1 1/2 tbsp olive oil
  • pinch of flaky sea salt

Instructions

  1. Cook Corn: Add a good drizzle of olive oil to a pan and heat to medium-high. Add the corn cobs and cook until golden on each side.
  2. Prepare Salsa: Cut the corn off the cob and add to a large salad bowl along with diced avocados, red onion, cherry tomatoes, and finely chopped coriander.
  3. Finish and Serve: Squeeze lime juice over the mixture, drizzle with olive oil, add a pinch of flaky sea salt, mix well, and serve to enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Corn and Avocado Salsa, Fresh Salsa Recipe, Summer Snack Ideas, Healthy Appetizer, Mexican Inspired Salsa

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