Dessert

Grilled Corn Salsa with Avocado, Tomato, and Basil Recipe

ByMaya Arden June 27, 2026June 27, 2026

Introduction

This vibrant corn salsa is a fresh and flavorful dish perfect for summer gatherings or a light snack. Grilled corn combined with ripe avocado, tomatoes, and a zesty lime dressing creates a colorful and delicious salsa that’s easy to prepare and sure to impress.

The image shows a close-up of a colorful salad with three main layers mixed together: bright yellow grilled corn with char marks, light green chunks of avocado, and red cherry tomato halves. There are also small pieces of purple-red onion and bits of green herbs scattered throughout, adding more color and texture. The salad looks fresh and juicy with a mix of soft avocado, crunchy corn, and crisp onions on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ears of yellow corn, husked
1/4 cup plus 2 Tbsp. extra-virgin olive oil, divided

Kosher salt
1/2 red onion, finely chopped

1 ripe avocado, coarsely chopped
1 cup quartered grape tomatoes

2 Tbsp. thinly sliced fresh basil
1/3 cup fresh lime juice
1 garlic clove, minced

1 tsp. crushed red pepper flakes

Instructions

Step 1: Prepare a grill for medium-high heat and preheat for 5 minutes, or heat a grill pan over medium-high heat. Brush the corn with 2 tablespoons of olive oil and season with kosher salt.
Step 2: Grill the corn, turning occasionally, until the kernels begin to char, about 8 minutes total. Let the corn cool slightly, then slice the kernels off the cobs using a sharp knife.

Step 3: In a large bowl, combine the grilled corn kernels, finely chopped red onion, coarsely chopped avocado, quartered grape tomatoes, and thinly sliced fresh basil.
Step 4: In a medium bowl, whisk together the fresh lime juice, minced garlic, crushed red pepper flakes, remaining 1/4 cup olive oil, and salt until smooth.
Step 5: Pour the lime dressing over the salsa mixture and stir to combine. Serve immediately with tortilla chips or as a fresh side dish.

Tips & Variations

For extra smoky flavor, char the corn over an open flame or use a cast-iron skillet on high heat.
Swap fresh basil for cilantro for a different herbaceous twist.
Add diced jalapeño for extra heat if you like it spicy.

Use cherry tomatoes if grape tomatoes are not available; just quarter them similarly.

Storage

Store leftover salsa in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so it’s best enjoyed fresh. Re-stir before serving and enjoy cold or at room temperature. Avoid freezing as it will affect texture.

How to Serve

A close-up of a dark bowl filled with a colorful grilled corn salad with three main layers: the base layer is bright yellow corn kernels with black char marks, mixed with green avocado chunks and red cherry tomato halves; scattered throughout are small pieces of chopped red onion and green herbs, adding texture and color variety. To the left of the bowl is a white dish lined with white paper, piled with large, thick, triangular yellow tortilla chips that have a rough, crispy texture. The background is a white marbled surface with a glass of clear drink garnished with a lime wedge in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen corn instead of fresh?

Fresh corn is best for this recipe because grilling adds a smoky flavor and the kernels remain crisp. If needed, thawed frozen corn can be used but skip grilling and sauté it lightly for flavor.

How can I make this salsa ahead of time?

Prepare all ingredients except the avocado and dressing up to 12 hours in advance and refrigerate. Add the avocado and dressing just before serving to keep the avocado fresh and vibrant.