Summer Corn and Avocado Salsa

This Summer Corn and Avocado Salsa is the perfect refreshing dish for warm weather.

The combination of sweet corn, creamy avocado, zesty lime, and fresh herbs creates a vibrant, flavorful salsa that’s perfect for serving with chips, tacos, or as a topping for grilled meats.

It’s easy to make, healthy, and full of summer flavors, making it a great addition to any outdoor gathering, BBQ, or picnic.

Why You’ll Love This Recipe

This salsa is light, refreshing, and packed with texture. The sweetness of the corn complements the creaminess of the avocado, while the lime juice adds a tangy kick.

The fresh cilantro and red onion add a burst of flavor and color, making this salsa not only delicious but also visually stunning.

It’s a versatile dish that can be enjoyed as a dip, topping, or side dish for almost any meal.

Ingredients:

• 2 cups fresh or frozen corn kernels (grilled or roasted for extra flavor)
• 2 ripe avocados, diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1-2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 jalapeño, finely chopped (optional for heat)

Step-by-Step Instructions:

1. Prepare the Corn: If using fresh corn, cook it by boiling, grilling, or roasting it until tender. Once cooked, cut the kernels off the cob. If using frozen corn, thaw and drain it before using.
2. Prepare the Other Ingredients: Dice the avocados and chop the red onion, cilantro, and jalapeño (if using). Place all the prepared ingredients in a medium-sized mixing bowl.
3. Combine the Salsa: Add the corn, avocado, red onion, cilantro, and jalapeño to the bowl. Drizzle with lime juice and olive oil. Gently toss to combine without mashing the avocado.
4. Season and Serve: Taste the salsa and season with salt and pepper. Adjust the lime juice for more tang if desired. Serve immediately, or refrigerate for up to 2 hours before serving for a chilled option.

Expert Tips for the Recipe:

• Grilling the Corn: If using fresh corn, grilling or roasting it adds a smoky depth of flavor to the salsa. Simply grill the corn over medium heat for 5-7 minutes, turning occasionally, until the kernels are charred.
• Make it Spicy: For a spicier salsa, add more jalapeño or a dash of cayenne pepper. You can also use a hotter chili like serrano or habanero if you prefer extra heat.
• Avocado Tips: Be sure to use ripe but firm avocados so they hold up well when mixed into the salsa without turning mushy.
• Make-Ahead Option: This salsa is best served fresh, but you can prepare the ingredients in advance. Just wait to add the avocado until right before serving to prevent browning.

Summer Corn and Avocado Salsa

This Summer Corn and Avocado Salsa is the perfect refreshing dish for warm weather.

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Ingredients

  

• 2 cups fresh or frozen corn kernels
• 2 ripe avocados diced
• 1/2 small red onion chopped
• 1/4 cup fresh cilantro chopped
• 1-2 tbsp fresh lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 jalapeño chopped (optional)

Instructions

 

• Cook the corn and cut the kernels off the cob (or use thawed frozen corn).
• Dice the avocado and chop the red onion, cilantro, and jalapeño.
• Combine corn, avocado, onion, cilantro, and jalapeño in a bowl. Add lime juice and olive oil.
• Season with salt and pepper and serve immediately.