Avocado Corn Salsa

This Avocado Corn Salsa recipe is fresh, healthy and wonderfully delicious!

This Avocado Corn Salsa is exploding with bright, fresh, flavors and textures.  It’s made with creamy avocados, sweet corn, juicy tomatoes, spicy jalapenos and aromatic cilantro, onion, and garlic spiked with lime, cumin and salt.  You can eat this Avocado Corn Salsa with chips, with rice, use it as a topping for tacos/quesadillas, grilled chicken/fish or just devour it as a salad because its satisfyingly delicious all by itself.

top view of avocado corn salsa in a bowl

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Avocado Corn Salsa Recipe

Summer always flies by way too quickly, fortunately, there is still time to enjoy all your favorite summery foods – and nothing screams summer like Avocado Corn Salsa! It’s a perfect last minute 4th of July appetizer or potluck favorite all summer long.

I am a little obsessed with avocados. I’ve made pretty much avocado everything from Avocado Crema to Avocado Hummus to Avocado Pasta to Avocado Dressing to Avocado Rice to Avocado Chicken Salad and of course, Stuffed Avocados. Avocados simply make everything better and this Avocado Corn Salsa recipe is no exception.

Avocado Salsa is essentially guacamole meets chunky salsa – can you think of anything better?!   I wanted to make a salsa where avocado was the star of the show but complimented by corn, tomatoes, cilantro, onion, jalapeno and seasoned with fresh garlic, cumin, lime and salt resulting in a bright, fresh, array of textures and flavor – fresh, satisfying and delicious!

This Avocado Corn Salsa is SO delicious, that I  actually debated on whether or not to call it a salsa or a salad because you can eat it by the forkful all by itself… as in I was literally eating it by the forkful all by itself!   In the end, I went with Avocado Corn Salsa because I love eating it with chips and topping tacos fish, chicken, burrito, eggs rice, etc. with it but no matter how you choose to devour this Avocado Salsa – you will fall in LOVE!

two serving spoon stirring avocado salsa recipe

WHY YOU’LL LOVE THIS AVOCADO Corn SALSA RECIPE

  • Fresh!  It’s packed with fresh ingredients that taste indulgently creamy yet refreshing at the same time. 
  • Healthy.  This Avocado Salsa is loaded with protein packed avocados that are rich with vitamins and minerals; so, dig in – guilt free!
  • Quick and easy.  Just chop your avocados, tomatoes, slice your corn and the salsa is practically made – no special skills required!
  • Corn!  Fresh corn this MAKES this Avocado Corn Salsa recipe 10X better than just avocado salsa!  The corn is sweet, tender, milky, crispy, and juicy and you have the option to make it charred and smoky as well.
  • Texture!  I love how the corn gives the salsa a little “crunch,” the avocado adds a little creaminess,  the tomato adds the juicy savory and the jalapeno adds just a touch of crunchy heat to keep things lively.
  • Customizable:  You can customize your Avocado Corn Salsa recipe with any of your favorite add-ins such as black beans, mangos, pineapple, quinoa, more jalapenos, etc.
  • Party pleaser.  Forget the guacamole, this Avocado Corn Salsa will steal the show!  It’s perfect for all of the aforementioned reasons.  Bring it to potlucks, pool parties, picnics but please don’t wait for a special occasion – it just needs to be made soon – and often. 
top view of a tossing avocado corn tomato salsa

INGREDIENTS and substitutions FOR AVOCADO Corn SALSA RECIPE

  • Avocados: you will need three large Haas avocados for this Avocado Corn Salsa recipe.   
  • Tomatoes: use either ripe cherry tomatoes or Roma tomatoes rather than larger tomatoes because they have a higher ratio of flesh to watery inside. 
  • Corn: use sweet corn straight off the cob for the best results.  You may substitute with canned corn in a bind.  You can use the corn plain or you can char it in the skillet or on the grill for an added smoky depth of flavor like I do in my Corn Salsa recipe.
  • Red bell pepper:  I recommend a red bell pepper because they are sweeter than other colors, but you can substitute if you only have other peppers on hand or leave it out completely.
  • Red onion.  I like the fresh pop of red onion but you may also use white onions.  If you’re not a fan of raw red onions, you can cook them 30 seconds or so in the microwave to soften the bite or soak them in water for 10 minutes.
  • Jalapeno:  “seeded and deveined” simply means to remove the seeds and the white veins of your jalapenos because these pack the most heat.  Use 1-2 jalapenos to taste.
  • Fresh cilantro: adds a bright, fresh, citrus pop.  You can use more or less to taste.
  • Lime juice: you can use fresh or bottled lime juice and use more or less to taste.
  • Garlic:  you can use two garlic cloves or substitute with ½ teaspoon garlic powder. 
  • Salt:  avocados NEED salt to really shine.  If your Avocado Salsa tastes like it’s missing something, it is likely salt and/or lime so make sure you add additional salt to taste if needed.  

Avocados Tips

What Avocados are Best?

For this Avocado Salsa, you want to pick Avocados that are ripe but not TOO ripe.  You want to select avocados that are still semi-firm so they won’t turn mushy when stirred in the salsa.  

How can I tell if Avocados are ripe?

Always test avocados ripeness by touch and not sight alone.  Ripe avocados will be darker in color, but the real indicator is that the avocado gives slightly when gently squeezed. 

What Avocados to avoid?

Avoid avocados that are firm to the touch as they are not ripe at all.  On the other end of the spectrum, avoid avocados that feel soft, which means it’s overripe.  You do not want to use mushy or stringy avocados as they will fall apart and become mushy in the Avocado Corn Salsa. 

What if my Avocados have brown spots?

A few brown spots on the inside doesn’t mean you have to throw the entire avocado out – simply scoop out any brown or bruised spots before chopping your avocados. 

How do I ripen my avocados quickly?

If your avocados are taking longer then you’d like/need to ripen, you can speed the process along by placing your avocados and 1-2 bananas or apples in a brown paper bag.  The other fruit release a lot of ethylene which triggers ripening in the avocados.

How do I slow down ripening?

On the other hand, if your avocados are ripe before you want to make the Avocado Corn Salsa recipe, place them in the refrigerator to slow down the ripening process.  Avocados can last a couple weeks in the refrigerator, just don’t place them in the refrigerator before they’re ripe or they won’t ripen at all. 

top view of avocado corn salsa on salmon

How to Make Avocado Corn Salsa

  • Combine all ingredients except avocados.  Toss all of the Avocado Corn Salsa ingredients together in a large bowl until combined.  You want to give everything a good stir so you don’t have to stir very much once you add the avocados.
  • Gently fold in avocados.  Add avocados and stir just until combined.  Handling them as little as possible will keep them from breaking apart. 
  • Taste and adjust:  Taste the Avocado Corn Salsa with a chip if you’re serving with chips (because chips add saltiness) or with a fork if not serving with chips.  Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor). 
  • Serve:   You will want to serve your Avocado Salsa immediately to avoid browning. 
showing how to make avocado corn salsa by tossing avocados, corn, tomatoes, cilantro, red onions and cilantro together in a bowl with lime juice

More Tips for the Best Avocado Corn Salsa

  • Customize heat. You can customize the heat of your Avocado Corn Salsa.  Add one jalapeno then add more to taste.  I like to keep my jalapeno seeds after I’ve seeded my jalapeno and then add additional seeds if I want my salsa even spicier.
  • Seed tomatoes. Seeding the tomatoes is crucial so your Avocado Salsa doesn’t become diluted or soggy.  I cut all of the flesh out of my tomatoes before chopping. 
  • Use fresh corn. Fresh corn is the sweetest and juiciest used within the first 1-2 days, so plan accordingly. Make sure you store your corn in the refrigerator for maximum freshness. 
  • Corn shortcut. You can save time by purchasing shucked corn –  I love this easy shortcut!
  • Grill corn. If you want to add a complex, smoky flavor to your Avocado Salsa, you can char your corn by 1) brushing corn with olive oil and grilling for 2-3 minutes on each side with the lid closed between rotating or 2) cut the kernels off of the cob and cook with 1 tablespoon olive oil in a cast iron skillet until charred, 5-7 minutes.
  • Don’t add avocados until ready to serve. Don’t completely assemble ahead of time as this Avocado  Salsa is very best served promptly after making. 

How long does avocado salsa last in the fridge?

I recommend serving your Avocado Salsa right away and refrigerating in advance because the avocados are the most vibrant fresh and will gradually turn brown.

If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa.  This will help decrease the speed at which the avocados brown due to oxidation.   When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.  

If you’re salsa is turning brown before you can get to it, this doesn’t mean it’s gone bad, it just means it’s oxidizing.  You can still eat it or you can add it all to a blender and create a salad dressing or dip.

Can I make Avocado Corn Salsa Ahead of time? 

I do not recommend making Avocado Corn Salsa in it’s entirety ahead of time so the Avocados will stay fresh. You can, however, prep everything BUT the avocados ahead of time per Step 1 in the instructions, cover with plastic wrap and refrigerate.   When ready to serve, simply chop your avocados and gently stir in. 

Avocado Salsa recipe variatiions

Absolutely!  Avocado Corn Salsa would also be delicious with additional vegetables, fruit or beans.  Just keep in mind, that the more you add, the more you may need to increase the lime juice and seasonings.  Avocado Salsa is also delicious with:

  • Veggies:  cucumbers, jicama, asparagus etc. are all tasty additions.
  • Black beans:  rinse and drain one 15 oz. can black beans.  Black beans will change the flavor profile of your Avocado Salsa and make it taste more hearty and less refreshing – still delicious, just different.
  • Mangos or pineapple: I am a fan of mangos or pineapple in everything!   They add wonderful sweet notes. 
showing how to make avocado corn salsa by picking ripe avocados

WAYS TO EAT AVOCADO Corn SALSA

This Avocado Corn Salsa is incredibly versatile.  Here are a few more creative uses:

Looking for more Salsa Recipes?

a bowl of easy avocado corn salsa with a chip

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top view of a tossing avocado corn tomato salsa

Avocado Corn Salsa

Avocado Corn Salsa is fresh, healthy and wonderfully delicious! It is exploding with bright, fresh, flavors and textures. It’s made with creamy avocados, sweet corn, juicy tomatoes, spicy jalapenos and aromatic cilantro, onion, and garlic spiked with lime, cumin and salt. You can eat this Avocado Corn Salsa with chips, with rice, use it as a topping for tacos/quesadillas, grilled chicken/fish or just devour it as a salad because its satisfyingly delicious all by itself.
Servings: 6 -8
Total Time: 20 mins
Prep Time: 20 mins

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Ingredients

  • 3 large Haas avocados ripe but firm, chopped
  • fresh corn kernels from 2 ears of sweet corn
  • 1 cup chopped red onion
  • 1 pint cherry tomatoes, quartered OR 4 Roma tomatoes seeded, chopped
  • 1 small red bell pepper chopped (optional)
  • 2 garlic cloves minced or ½ tsp garlic powder
  • 1-2 jalapeno peppers diced, seeds separated
  • 1/4 cup loosely packed cilantro chopped
  • 1/4 cup lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
  • When ready to serve, gently fold in avocados. Taste and add additional salt, pepper and add desired amount of jalapeno seeds for more heat (optional).

Notes

TO GRILL/CHAR CORN (optional)

  1. GRILL CORN: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
  2. OR SKILLET CORN: Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl.

Storage:

I recommend serving your Avocado Salsa right away and not assembling in advance because the avocados will gradually turn brown.  If you need to store leftovers, then store in an airtight container with a piece of plastic wrap pressed directly on the surface of the salsa.  This will help decrease the speed at which the avocados brown due to oxidation.   When properly stored in the refrigerator, Avocado Salsa will last for 1 to 2 days.
If you’re salsa is turning brown before you can get to it, this doesn’t mean it’s gone bad, it just means it’s oxidizing.  You can still eat it or you can add it all to a blender and create a salad dressing or dip.

Prep Ahead:  

I do not recommend making Avocado Salsa ahead of time, it is very best fresh.  You can, however, prep everything BUT the avocados ahead of time per Step 1 in the instructions, cover with plastic wrap and refrigerate.   When ready to serve, simply chop your avocados and gently stir in.

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24 Comments

    • Jen says

      Thanks so much Sophia! Love me some summer veggies! 🙂

    • Jen says

      Thank you so much Dana! I am right there with you on the corn, I hadn’t had raw corn forever either. I can’t wait for you to try it – I think you will love it!

    • Jen says

      Thank you Michele! Perfect for summer and so good on everything!

  1. Sandra Shaffer says

    I love all the fresh ingredients and I agree, fresh corn is so so good and sweet without being cooked!

    • Jen says

      Definitely! It is one of my favorite summer veggies!

  2. [email protected] Tastes Good says

    Loving all the fresh and wonderful flavors in this salsa and I must try those breakfast tacos! Your photos are beautiful! I just love looking at them 🙂

    • Jen says

      Thank you so much Marion! I have a lot of fun trying to capture the deliciousness in the photography 🙂

    • Jen says

      Thank you Sheena! Yes, we have to take advantage while its still summer! 🙂

  3. Diane Borland says

    I just made this recipe and I must say it is amazing! I can’t stop myself from going back and getting more. I had a feeling, once I read the recipe, that it was going to be good. I had to wait two days for my avocado to ripen, so I couldn’t wait to get home and make the recipe. YUM!!!

    • Jen says

      Hi Diane, thank you so much for letting me know how much you loved this corn salsa! That makes me so happy! I am so glad it was worth the wait of your ripening avocado 🙂

  4. Kim says

    Have you thought about leaving one or more of the Avocado pits in the mixture?
    When I make fresh guacamole, I typically leave at least 2 pits in to help with the oxidation.

    • Jen says

      Hi Kim, pressing plastic wrap on the surface seems to help prevent more of the salsa from browning verses just where the pits are -but maybe I’ll try both!

  5. Melissa says

    We have made this twice now, and absolutely love it! Perfect as salsa or a salad!

    • Jen says

      I love hearing that, thank you so much Melissa! I’m thrilled you love it so much!

  6. Nora Dolan says

    Hi, if not grilling/charring the corn, is raw?

    • Jen says

      Yes, it is 100% raw otherwise and fabulous!

  7. Karen says

    I made this yesterday and it was the hit of the potluck! I strategically put it next to the guacamole and watched as people took small portions of both but went back for seconds to eat more of this terrific salsa! I modified it a bit since I was serving it to a group and didn’t know their tolerance to spice. I doubled the recipe and added half a can of diced mild hatch chiles instead of the jalapenos, left out the red pepper (so many people don’t like red pepper), lowered the salt to 3/4 and greatly reduced the quantity of red onion (forgot to soak it). I did cook the corn so it was nicely charred and yummy. But because this amazing recipe is versatile my modifications didn’t hurt it and it was still awesome. I kept hearing “Who made the salsa?” It was music to my ears and now I hope to yours! Thank you Jen!

    • Jen says

      Sorry for the delay Karen as I’ve been in Italy for two weeks, but thank you so much for taking the time to comment! I’m thrilled this Avocado Corn Salsas was the hit of the party even next to the guacamole! I’m so pleased you were adapt it to your taste and it came out fantastic!

  8. Karen says

    Wow! Italy has to be one of our favorite destinations! I hope you loved it as much as we did! I’m looking forward to maybe a few new Italian recipes? 😉

    • Jen says

      Thank you, it was amazing! I just posted a new Rigatoni with Tomato Cream Sauce yesterday – a must try!

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