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!
Course Appetizer
Cuisine Vegetarian
Keyword Avocado Corn Salsa
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Calories 150kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
12ozfrozen corn kernels
2-3TBSPolive oil or avocado oildivided
½cupfinely chopped red onionplus extra to taste
1/4-1/3cupfinely chopped jalapeño pepper(seeds out for mild, seeds in for spiiiicy!)
½cupchopped fresh cilantro
2TBSPchopped green onionoptional
1limejuiced
¼tspsaltplus extra to taste
1-2haas avocados
Instructions
Rinse frozen corn in a colander to remove the icy coating.
Heat a skillet to medium heat and add 1-2 TBSP avocado oil to the pan.
Add your 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.
While the corn cools, chop your onion, jalapeño, cilantro, and green onion. Combine in a serving dish with with lime juice and a tablespoon of avocado oil then season with salt. Add chilled corn.
Just before serving, slice avocados lengthwise and remove the skin and pit. Dice the avocado and gently fold it into the salsa.
Serve with tortilla chips for dipping or on top of all your favorite Mexican and Tex-Mex dishes. It's great on everything!
Notes
Feel free to add extra of your favorite veggies! Simply add a little extra lime juice and increase cilantro/salt to taste. Prefer to use fresh corn? Sweet! Simple grab 2 large ears of corn and remove the kernels. Sauté until tender and chill in the fridge until cooled. Easy peasy!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!