Go Back
–+ servings
Corn and avocado salsa served in a white bowl with corn chips.
Print Recipe
5 from 1 vote

Fresh Corn and Avocado Salsa Recipe

Fresh corn and other seasonal ingredients are combined to make an extra flavorful corn and avocado salsa that is perfect on anything.
Prep Time10 minutes
Cook Time0 minutes
0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4 servings
Calories: 93kcal
Author: June Albertson-Dick

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.

Notes

Serve with 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 you're making this dish ahead, add the avocado just before serving so it doesn't turn brown or begin to break down.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 346mg | Fiber: 4g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg