Avocado Corn Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
150 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Avocado Corn Salsa
Description
Avocado Corn Salsa mixes cooked corn kernels with raw diced onion, jalapeño, and fresh herbs like cilantro and green onion. The corn is first sautéed in oil until cooked and slightly tender, then cooled to keep the salsa refreshing. Lime juice and salt season the mixture, beginning with simple citrus brightness and saltiness. The final step before serving is folding in diced Hass avocado, which enriches the salsa with creaminess and balances the slight spiciness from jalapeño.
This chunky salsa can be served as a dip for tortilla chips or spooned over tacos, grilled meats, or rice bowls to provide texture and fresh flavor contrast. The avocado adds smoothness complementing the corn's tender crispness and vegetable bite from the onion and herbs.
Add extra veggies if desired, adjusting lime juice and salt to taste, and fresh corn can replace frozen by removing kernels from ears and preparing them the same way. The salsa stores chilled but is best enjoyed soon after mixing in the avocado.
Ingredients
- 12 oz corn kernels frozen
- 2-3 TBSP olive oil divided, or avocado oil
- ½ cup onion plus extra to taste, red, finely chopped
- 1/4-1/3 cup jalapeno pepper seeds out for mild, seeds in for spiiiicy!, finely chopped
- ½ cup cilantro chopped, fresh
- 2 TBSP green onion optional, chopped
- 1 lime juiced
- ¼ tsp salt plus extra to taste
- 1-2 avocado haas
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
- Use fresh corn kernels from two ears as an alternative to frozen; sauté and chill before combining.
- Adjust jalapeño seeds based on heat preference, with seeds in for more spice or removed for mildness.
- Increase lime juice and salt to taste to balance extra added vegetables.
- For best texture, cool corn thoroughly before mixing with raw ingredients and avocado.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 207mg | 9% |
| Potassium | 288mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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