Description
Hey friends! Beau here, with a bowlful of summer sunshine. This Corn Avocado Salsa bursts with sweet corn, creamy avocado, juicy tomatoes, and a jalapeño kick—bright, fresh, and totally addictive. Perfect for chips, tacos, grilled meats, or just spooning straight from the bowl (no judgment here). Ready to fiesta? Let’s go!
Ingredients
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2 cups sweet corn (fresh grilled is best; frozen or canned work too)
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2 ripe avocados, diced (spritz with lime to keep fresh)
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1 cup diced tomato (Roma or heirloom, seeds removed)
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½ cup finely diced red onion (soak in ice water 5 mins if you want milder)
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1 jalapeño, diced (seeds in for heat, out for mild)
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1 tbsp chopped fresh cilantro (or parsley if you’re not a fan)
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Juice of 1 fresh lime (non-negotiable zing!)
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Salt & pepper to taste (start with ½ tsp salt)
Instructions
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Dice tomatoes, onion, jalapeño, and cilantro. Toss in a big bowl.
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Add corn kernels (fresh off the cob or thawed & drained).
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Fold in avocado gently to keep it chunky and creamy.
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Drizzle lime juice all over. Sprinkle salt & pepper.
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Fold carefully—no mashing! Taste and adjust lime, salt, or heat.
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Chill 10-15 minutes if you can—flavors get cozy and avocado stays bright.
Notes
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Garlic is optional—start without, add 1 minced clove if you want more punch.
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Best fresh but lasts 1 day in fridge with plastic wrap pressed on top.
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Avoid watery salsa by seeding tomatoes and draining if needed.
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If avocado browns a bit, a quick stir revives it.
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For too much heat, mellow with extra avocado or a drizzle of honey.
Nutrition
- Calories: 180 Cal (Per ½ cup serving
- Fat: 11g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g