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.
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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!
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.
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.
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.
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.
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.
WAYS TO EAT AVOCADO Corn SALSA
This Avocado Corn Salsa is incredibly versatile. Here are a few more creative uses:
- Mexican dishes: spoon it up with tortilla chips or pile it on (or in!) your favorite enchiladas, tacos, burritos, fajitas, quesadillas, nachos, Southwest Salads,or burrito bowls.
- Eggs: it is delicious on scrambled eggs, omelettes, breakfast tacos, breakfast burritos, breakfast taquitos, breakfast enchiladas etc.
- Grains: add quinoa, couscous, or rice to make it a quinoa/rice avocado salad along with additional olive oil and seasonings.
- Salad: add Avocado Salsa to leafy salad greens or kale or make it a kale (quinoa) salad.
- Protein: make Avocado Corn Salsa a meal by adding rotisserie chicken, Mexican chicken, carne asada steak, beef barbacoa, ground turkey, ground beef, etc.
- Grilled Proteins: It also pairs beautifully on top of grilled chicken, steak, pork, poultry, shrimp and fish.
- Chicken: Serve it over chipotle chicken, chili lime chicken, cilantro lime chicken or salsa verde chicken.
- Pasta: Add Avocado Corn Salsa to zoodles or other pasta/noodles with a splash of olive oil or Greek yogurt.
Looking for more Salsa Recipes?
- Pico de Gallo
- Homemade Salsa
- Salsa Verde
- Pineapple Salsa
- Blueberry Pineapple Salsa
- Pineapple Snow Pea Salsa
- Corn Avocado Salsa
- Mango Salsa
- Mango Pineapple Salsa
- Pineapple Mango Salsa
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Avocado Corn Salsa
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- 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
TO GRILL/CHAR CORN (optional)
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.
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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