We love diving into a big bowl of this Avocado Corn Salsa with crunchy tortilla chips! Serve it up as a tasty appetizer or as a scrumptious side salad for Taco Night!
This is totally one of those recipes that we make over and over again.
As a food blogger I should totally be trying out different recipes each time, I know, but I can’t help myself around this easy peasy salsa.
Whenever it’s on the menu my husband and I are downright giddy! It’s fast, flavorful, and a total crowd-pleaser.
To make this bad boy a year-round affair, I employed a little help from frozen corn. You could also use fresh corn when it’s in season!
This delish dish is vegan, vegetarian, gluten-free, and dairy-free. Get ready to toss it on everything like edible confetti – WOOT!
Grab These Ingredients!
CORN: I like to use frozen corn. It’s frozen at peak freshness and tastes amazing every time! In a pinch you could absolutely use canned corn and fresh steamed corn right off the cob is always a delish option too!
AVOCADO: One extra large hass avocado works perfect here. If needed you can absolutely use 2 smaller avocados. My favorite trick for helping the chopped avocado stay nice and green is to drizzle it with avocado oil to halt the browning. This paired with the lime juice keeps it nice and fresh!
RED ONION: half of a small red onion is perfect for this salsa. You’re welcome to add extra if you’d like!
JALAPENO: one large or two smaller peppers will work great here. For a mild salsa, remove the pith and the seeds from each pepper. For a medium to spicy salsa, use the scraped insides from the pepper to spice it up!
You’ll also need fresh cilantro, one large (or two small) limes, salt, and pepper. You can also add a pinch of cumin for a flavor boost or some cayenne pepper to make it spicy.
Avocado Corn Salsa
Serving a large crowd and need a boatload of salsa? Go for it! Simply double, triple, or quadruple the recipe as needed!
scrumptious serving suggestions
- dip + chips (the obvious choice!)
- tostadas
- side salad
- taco topper
- burrito filling
- won-ton taco cup topper
- burrito bowls <– always a tasty option!
- top it on tostadas
- three words: taco salad topping <– YES!
Avocado Corn Salsa
Ingredients
- 12 oz frozen corn kernels
- ½ cup finely chopped red onion plus extra to taste
- 1 large jalapeño pepper or 2 small peppers
- ½ cup chopped fresh cilantro, packed
- 1 large lime or two small limes
- ¼ tsp salt plus extra to taste
- ⅛ tsp black pepper
- 1 large hass avocado or two small avocados
- 2 TBSP avocado oil or as needed
Instructions
- Heat a skillet to medium heat and add a drizzle of avocado oil to the pan. Add the corn and sauté for 5-6 minutes or until cooked through. Remove from heat, transfer to a medium-large bowl, and pop it in the fridge to cool.
- Alternatively, you can steam your corn in the microwave or allow it to thaw on the counter – choose your desired method as they all work great!
- While the corn cools, finely mince the onion. Around ½-¾ cup is perfect here. Remove the pith and the seeds from each jalapeño pepper for a mild salsa. For a medium to spicy salsa, use the scraped insides from the pepper to spice it up!
- To a serving bowl, add fresh squeezed lime juice, a tablespoon of avocado oil, ¼ tsp salt and ⅛ tsp pepper. Top with corn, onion, jalapeño, chopped cilantro and mix well.
- Just before serving, slice avocados lengthwise and remove the skin and pit. Drizzle with avocado oil (optional to help halt the browning) and dice. Gently fold it into the salsa to let all the flavors mingle.
- Give it a taste and add any extra cilantro, lime juice, salt, and pepper desired to amp up the flavors to your ideal ratio. A little ground cumin (smoky) or cayenne pepper (spicy) are delish extras that can be added.
- Serve with tortilla chips for dipping or on top of all your favorite Mexican and Tex-Mex dishes. It’s great on everything!
Notes
Nutrition
You could also serve it over your favorite protein (I’m pretty sure it would take grilled chicken to the next level) and even try it as a savory stuffed sweet potato topping… which is totally happening in my kitchen next week! Enjoy!
Q: Can i Make it in Advance?
I’ve meal prepped this salsa with excellent results! The trick to keeping the avocado it’s gorgeous green hue is to drizzle it with avocado oil right after slicing and make sure you use enough fresh lime juice in the dressing. The combination of both ingredients help halt the browning process.
My other go-to trick is to use a storage container that is almost exactly the size of the dip and press a later of plastic wrap tight against the salsa before popping on the lid. This helps keep the oxygen out which is what causes avocados to brown in the first place.
Leftover salsa stored this way will stay fresh for around 3 days!
hungry for more?
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Vegetarian Lentil Tortilla Soup (Instant-Pot + Stove Top + Slow Cooker)
- Avocado Salsa Verde
If you get a chance to try this tasty avocado corn salsa, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
Questions & Reviews
We added this to tostadas and it was great!
Hi. I’m panicky about an event for men next week.
I can afford your recipes! Thanks.
I would love a place to save them,
Hmm?
I’ll let you know how it goes!!
Hi Ann! You can keep them in a collection on Pinterest, print them for a binder (what I do at home, lol!), and soon my recipe card will be coming out with a recipe collection for saving recipes from the site. I’m excited for it to launch! Thanks! xo
Avocado is for sure the ultimate extra! I’m so excited for you to try it!