It's that time to celebrate vibrant and refreshing dishes. Whether it's cinco de mayo or a summer cookout this Chunky Corn and Avocado Salsa brings a festive zest to any occasion. Full of color, texture, and most importantly, flavor. Give it a try!
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Why You'll Love this Recipe
Fresh Flavors: This recipe is full of fresh nutrient rich flavors
Versatility: this recipe makes for the most perfectly scooped corn chip but also works just as well as a topping for tacos and grilled meats.
Simple & Fast: just some simple dicing and a little sauté, and this salsa is done in under 30 minutes.
Corn & Avocado Salsa Ingredients
Here is everything you'll need to make this recipe:
- Corn
- Bell pepper
- Jalapeño
- Red Onion
- garlic
- baby cherry tomatoes
- neutral oil (we used avocado oil)
- cucumber
- avocados
- cilantro
- limes
Corn & Avocado Salsa Instructions
Step 1: Start by cleaning and prepping all of your sauté ingredients. Cut corn niblets off the cob and give the bell pepper, jalapeno, red onion, and garlic.
Step 2: Sauté the corn, bell pepper, jalapeno, red onion, and garlic in a few tablespoons of neutral oil (we used avocado oil) for 2-3 minutes. We just want the veggies to soften a little but maintain a good level of bite. Remove from the pan and set aside and move on to the cherry tomatoes.
Add a little more avocado oil to the pan and sauté whole cherry tomatoes until they start to soften (a few minutes). You want a texture that will allow the tomatoes to smash easily but still stay together. Set aside with the other sauté ingredients to cool.
Step 3: As the sauté cools, prep the remaining ingredients. Dice the cucumber and avocado and chop the cilantro. Combine the diced cucumber and avocado into a bowl and mix with cilantro, lime juice, salt, and pepper.
Step 4: Add the cooled sauté ingredients to the avocado cucumber mixture and well combine. Now it's time to taste and re-season to your liking. Always check salt level and acid level with the limes.
Substitutions
- No fresh corn? Not a problem at all, you can use whole canned or frozen corn. If frozen allow to thaw and if canned give them a rince.
- More or less spice? Easy, jalapeño is your go to adjuster here. When prepping the jalapeño if you leave in those white ribs inside the pepper, it will be spicier. If you want it milder, remove the white. You can also adjust with adding in the seeds or leaving them out.
- Don't have cherry tomatoes? Regular tomatoes work fine as well, just give them a dice and use the fleshy parts of the tomato. Leave out the softer inside.
Variations
- Make it sweater: Diced mango is a perfect addition for some sweetness.
- Different spice: add in some of your favorite hot sauce for an added kick and twist of flavor.
- Add additional herbs: If cilantro isn't your thing (i'm sorry if its not), leave it out and try some fresh parsley.
Storage
This Chunky Corn and Avocado Salsa is best served fresh but will stay in the refrigerator for 2 days.
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Chunky Corn and Avocado Salsa
- Total Time: 25 minutes
Description
This Chunky Corn and Avocado Salsa is full of fresh, vibrant flavors. Perfect for any summer gathering with some chips, on top of tacos, or on top of grilled meats. Give it a try!
Ingredients
- 3 ears of corn, cleaned and cut
- 1 bell pepper, small diced
- 1 jalapeno, seeded and small diced
- ½ red onion, small diced
- 1 garlic clove, chopped
- 1 cup small baby cherry tomatoes
- 4 tablespoons neutral oil (for sauté)
- 1 cucumber, small diced
- 5 avocados, diced
- 2 tablespoons cilantro, chopped
- 3 limes, juiced
Instructions
-
In a sauté pan with 2 tablespoons of oil, slightly cook cleaned corn, diced bell pepper, jalapeno, onion, and garlic just until the veggies pass the raw stage (about 3 minutes). And take off the heat. Then add the remaining oil and tomatoes. Cook until tomatoes are just soft.
- Seed, dice, and scoop out the avocados into a large mixing bowl. Add diced cucumber, chopped cilantro, and lime juice with salt and pepper to taste. Next, add cooled sauteed veggies to the avocado and mix.
- Re-season and enjoy with chippies.
- Prep Time: 15
- Cook Time: 10