This corn avocado salsa is super easy to whip up in just 10 minutes. Made with fresh or frozen corn, creamy avocado, spicy jalapeño, red onion, lime juice, cilantro and salt, it’s perfect as a snack along side tortilla chips or to pair with your favorite taco recipe!
Why I loooove this recipe!
Who doesn’t love a fresh salsa, am I right?!
I love the combo of sweet, juicy corn that pops in your mouth alongside creamy, rich avocado. It’s truly a match made in heaven.
Add some lime juice, cilantro, red onion and salt and you’ve got a flavorful easy corn salsa!
I love making this recipe all year round which is why I use both fresh and frozen corn for this one. In the summer and early fall months when corn is in-season, I’ll use fresh corn right off the cob (like I do with my blackened corn). But if it’s winter or spring, or if I’m just a busy mom strapped for time (anyone else relate?!) I’ll use frozen corn.
As a dietitian, I know that frozen corn (and produce in general) is still packed with nutrients because it’s frozen at the time of peak ripeness and nutritional quality. Which is why I use both fresh and frozen corn for my Mexican Street Corn Dip too!
I’m obsessed with this salsa served with tortilla chips as a nourishing snack or healthy appetizer recipe or to serve alongside my favorite Mexican-inspired cuisine (ideas below)!
Is it Taco Tuesday yet?!
Ingredients You’ll Need
corn: can use fresh, frozen, or canned. I like using fresh in the summer / fall months when corn is in-season. I like using frozen in the winter months or when I’m strapped for time (just remember to defrost in the fridge the night before or right before in the microwave!). If using canned corn, be sure to drain and rinse before using.
avocado: adds a rich, creamy component to the salsa. Be sure to use ripe avocados – to determine if ripe, gently push on the skin of the avocado and it should give a little if ripe.
jalapeño pepper: adds heat and spice to the salsa. If you like more heat, keep the ribs / some seeds. If you like less heat (like me), remove the seeds and ribs.
Lime: Adds brightness and acidity to the salsa to boost flavor
red onion: Adds a pop of color, crunch, and sharp pungent flavor to the salsa
cilantro: adds a citrusy and peppery flavor to the salsa
salt: enhances the flavor
This salsa is packed with nutrition!
As a dietitian, I appreciate that there are carbs, fiber, and fat in this salsa recipe, making it more satiating and satisfying!
Avocados not only contain monounsaturated fat, they also pack in fiber, folate, pantothenic acid, copper, vitamin K, potassium, and antioxidants.
Corn is also high in fiber and contains vitamins A and C!
How to Make Corn Avocado Salsa
- Add salsa ingredients to bowl. Add corn, avocado, cilantro, lime juice, red onion, jalapeno and salt to a medium mixing bowl.
- Mix together. Mix ingredients together until combined. Add more lime juice, salt or jalapeño to taste!
- Serve immediately! Serve with tortilla chips or your favorite taco or Mexican-inspired recipe.
Equipment You’ll Need: (affiliate links – if you make a purchase I receive a small commission)
Expert Tips!
- Try to enjoy this salsa within 1-2 days of making it before avocados brown. Avocados brown because of oxidation and are still safe to eat but not visually appealing.
- For more heat and spice, leave the ribs intact on the jalapeño pepper. You could also leave some seeds in there or just opt for a larger pepper.
- Adjust seasonings according to your taste preferences.
Storage and Preparation
You can prep this salsa in advance but leave out the avocado until you’re ready to serve.
Salsa is best enjoyed immediately or within 1-2 days as avocados can start to brown. Avocados brown because of a natural process called oxidation and are still safe to eat – they just don’t look as appealing and might taste sightly bitter. Store salsa leftovers in an airtight container in the fridge.
Recipes that Pair Well
25 Minute Sheet Pan Crispy Black Bean Tacos
Chipotle Inspired Vegan Burrito Bowl
5 Minute Avocado Lime Crema with Greek Yogurt
For more snack / appetizer inspiration, check out my recipes below!
20 Minute Buffalo Chicken Flatbread Pizza
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Description
This corn avocado salsa is super easy to whip up in just 10 minutes. Made with fresh or frozen corn, creamy avocado, spicy jalapeño, red onion, lime juice, cilantro and salt, it’s perfect as a snack along side tortilla chips or to pair with your favorite taco recipe!
- 2 cups corn kernels (about 3–4 ears of corn if using fresh)
- 1/4 cup diced red onion
- 1 2.5 inch jalapeño pepper, minced, seeds and ribs removed if you don’t want the heat (about 2 tablespoons)
- 1 1/2 tablespoons lime juice (from 1 lime)
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1–2 avocados, diced
- In a medium bowl, mix together corn, onion, jalapeño, lime juice, cilantro, salt and avocado until combined.
- Prep Time: 10 minutes
- Category: Snack
- Cuisine: Mexican
