Avocado Corn Salsa
User Reviews
5
Avocado Corn Salsa
Description
Avocado Corn Salsa features a blend of corn, diced red bell pepper, chopped white onion, and sliced black olives. The salsa is seasoned with a dressing made from garlic, extra virgin olive oil, lemon juice, apple cider vinegar, oregano, salt, and black pepper, giving it a bright and slightly acidic profile. The avocado, added shortly before serving, provides a smooth, creamy texture that complements the crunchy vegetables and olives.
Initially, the corn and vegetables are tossed with the dressing and allowed to marinate for an hour to meld flavors before adding avocado. The salsa works well as a topping for grilled meats, a dip with chips, or a fresh side for vegetables or sandwiches.
This recipe allows flexibility with ingredients; fresh, frozen, or canned corn can be used, and the dressing ingredients can be adjusted based on availability or preference. Preparing the base salsa in advance without avocado helps maintain the avocado’s texture at serving time.
Ingredients
- 1 frozen corn 16 oz package thawed, or 3-4 ears fresh corn roasted
- 1 red bell pepper diced
- 1 onion diced, small, white
- 5-6 oz black olives 1 cup of black olives from the olive bar, sliced
- 4 avocado peeled, pitted, and chopped, medium
- 5 cloves garlic minced
- 1/4 cup lemon juice about 2 lemons
- 3 tablespoons apple cider vinegar
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper fresh ground
- 1/3 cup extra virgin olive oil
Instructions
- In a large bowl, mix the corn, olives, red bell pepper, and onion.
- In a small bowl, mix the garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into the corn mixture and toss to coat.
- An hour before ready to serve, add cubed avocado and mix well.
- Serve with bread, chips, or vegetables.
Notes
- Use fresh, frozen, or canned corn; if fresh, boil or grill the corn before removing kernels.
- Yellow onion can substitute for white onion if desired.
- Substitute 1 tablespoon fresh oregano for 1 teaspoon dried oregano for a fresher herb flavor.
- Replace apple cider vinegar with rice wine or white vinegar if preferred.
- Use a neutral oil if extra virgin olive oil flavor is not desired, though olive oil adds a distinctive taste.
- Make the salsa up to one day ahead without avocado; add avocado just before serving to keep it fresh.
- Dressing can be made up to 4 days in advance and refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Sodium | 430mg | 18% |
| Potassium | 571mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 34mg | 38% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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