Fresh Corn and Avocado Salsa Recipe
If you’re looking for an easy, healthy appetizer, this corn and avocado salsa recipe is just the ticket! You don’t even have to cook the corn- It is perfect right off the cob! The fresh, simple ingredients make this salsa a satisfying crowd-pleaser for any occasion.
Table of Contents
I am a huge fan of making salsa because I love combining the freshest ingredients I can find and making something wonderful. This fresh corn avocado salsa recipe is no exception!
In the summer when you can buy fresh ears of corn at the grocery store or your local produce stand, you should always take advantage. That’s the perfect time to make this avocado corn salsa recipe. You don’t even have to cook the corn- just let its fresh flavor and natural sweetness shine through!
I love to serve this easy appetizer any time I’m making a Mexican-inspired meal. The delicious salsa goes beautifully with Mexican recipes like Jiffy Tamale Pie, Cheesy Taco Meatloaf, and Chicken Taco Casserole. And don’t forget the margaritas!
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What goes into this Recipe
- Fresh Corn: You don’t even have to cook it- just cut the corn kernels right off the cob. In a pinch, you can use thawed frozen corn, but always try to use fresh for the best results.
- Avocado: A ripe avocado will add a creaminess to the corn salsa.
- Tomato: I love to use ripe red tomatoes like Roma or San Marzano , but you can use any variety of fresh tomatoes for this simple recipe, if you prefer. Cherry tomatoes or grape tomatoes will work great, too!
- Onion: A bit of diced onion will add a savory crunch to your corn and avocado salsa. I used sweet onion, but you can use green onions or raw red onions if you prefer.
- Lime Juice: Helps to give authentic salsa flavor and keep the vegetables fresh. Fresh lemon juice can be used if needed.
See recipe card for full information on ingredients and quantities.
Variations
For a hint of spice and more lime flavor, try a sprinkle of Tajin seasoning over the tomato & corn salsa in place of the salt. To add even more of a kick, add some minced jalapeno pepper to your avocado corn salsa dip.
You can also add other vegetables to this easy dip recipe if you prefer, like red bell pepper or black beans.
How to make Fresh Corn and Avocado Salsa
- Start by combining the fresh sweet corn, white onion, tomato and avocado in a large bowl. I like to chop everything so that they are all about the same size.
- To keep the creamy avocado from turning brown and to give added flavor, add a squeeze of fresh lime juice over the corn mixture.
- Now add the seasonings. A combination of cumin, garlic powder and salt.
- Lastly, add fresh cilantro or parsley. I have to admit, I don’t care for cilantro, so I added parsley. For the most authentic flavor, add cilantro that has been chopped. Stir your avocado corn dip and enjoy!
Expert Tips
- Serve with your favorite tortilla chips, corn chips, or as a topping for tacos, burritos, or any other Mexican dish. It can be served cold or at room temperature.
- If using frozen corn, be sure to thaw and drain the corn completely. Then stir in the rest of the ingredients.
- If you’re making this dish ahead, add the avocado just before serving. The addition of lime juice will help but this is done so that it doesn’t turn brown or begin to break down.
- When shopping for ripe avocados, they should have just a little give when you lightly squeeze the skin. If they are too hard you will need to let them ripen and if they are too soft they might have a mushy texture that doesn’t work well in this salsa recipe.
Storage and Freezing
Store- You can store leftover salsa for up to 3 days in the refrigerator in an airtight container or wrapped tightly in plastic wrap.
Freeze- Because this delicious avocado corn salsa is made with fresh vegetables, I don’t recommend freezing it.
Recipe FAQs
You can use frozen or canned corn in this recipe which makes it versatile. The frozen corn will need to be thawed and drained. Canned corn may not give you the same crunch or sweetness but can be used in a pinch.
Sure! It can be made a few hours to one day before using but be sure to add the diced avocado right before serving so that it doesn’t turn brown or lose its texture.
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Fresh Corn and Avocado Salsa Recipe
Ingredients
- 3 ears corn {kernals cut from cob}
- 2 large Roma tomatoes {diced}
- ¼ cup sweet white onion {diced}
- 1 large avocado {diced}
- 1 Tablespoon lime juice {fresh is best}
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- 2 Tablespoons cilantro or parsley {minced}
Instructions
- Combine corn, tomatoes, onion and avocado.
- Add juice of lime, followed by seasonings and stir.
- Lastly stir in cilantro {or parsley} and serve this corn salsa recipe immediately or store in the refrigerator in an air tight container for up to 3 days.
