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Summer Corn and Avocado Salsa

This fresh and vibrant Summer Corn and Avocado Salsa is a quick, healthy dish bursting with sweet, creamy, and zesty flavors. Perfect as a dip, topping, or light side, it’s a go-to for warm-weather meals.
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Ingredients Method Notes

Ingredients
  

  • 2 cups fresh or frozen corn cooked and cooled
  • 2 ripe avocados diced
  • 1/2 cup cherry tomatoes chopped
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • Juice of 1–2 limes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: 1 small jalapeño finely chopped

Method
 

  1. In a large bowl, combine the corn, cherry tomatoes, red onion, and cilantro.
  2. Add the diced avocado gently to avoid mashing.
  3. Drizzle in lime juice and olive oil.
  4. Season with salt and black pepper.
  5. If using, add chopped jalapeño for heat.
  6. Gently toss everything together until well combined.
  7. Taste and adjust seasoning if needed.
  8. Serve immediately or chill for 10–15 minutes before serving.

Notes

  • Best enjoyed fresh, but can be stored in the fridge for up to 1 day.
  • Add extra lime juice if storing to maintain freshness.
  • You can mix in diced cucumber or bell peppers for added crunch.
  • Serve chilled for the most refreshing flavor.