Corn Avocado Salad
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Corn Avocado Salad
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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.
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Ingredients
- 3 hass avocado ripe but firm, chopped, large
- corn kernels from 2 ears of sweet corn, fresh
- 1 cup onion red, chopped
- 1 pint cherry tomatoes 4 Roma tomatoes seeded, chopped, quartered
- 1 bell pepper chopped (optional, small red
- 2 garlic minced or 1/2 tsp garlic powder, cloves
- 1-2 jalapeno pepper diced, seeds separated
- 1/4 cup cilantro chopped, loosely packed
- 1/4 cup lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black 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
- 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.
- 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.
- 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.
- 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.
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