Avocado Corn Salsa Recipe

Introduction

This Avocado Corn Salsa is a fresh and vibrant dish perfect for summer gatherings or as a healthy snack. Combining creamy avocado with sweet corn and zesty citrus, it offers a delicious balance of flavors and textures.

Ingredients

• 2 cups frozen corn (thawed)
• 1 cup black beans (drained and rinsed)
• 1 avocado (diced)
• 1/4 cup cilantro (finely chopped)
• 1/4 cup red onion (finely chopped)
• 2 tbsp fresh jalapeño (finely diced)
• 1/4 cup red bell pepper (finely diced)
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine the thawed corn, black beans, diced avocado, cilantro, red onion, jalapeño, and red bell pepper.
2. Step 2: Add lime juice, lemon juice, vegetable oil, and salt. Gently toss everything together until well mixed.
3. Step 3: Cover the bowl and chill the salsa in the refrigerator for 30 minutes to allow the flavors to meld.

Tips & Variations

• For a spicier kick, add more jalapeño or include some chopped serrano peppers.
• Use fresh corn instead of frozen when in season for a sweeter taste and crunchier texture.
• Add diced tomatoes or cucumber for extra freshness and color.
• Serve with tortilla chips or as a topping for grilled chicken or fish.

Storage

Store the salsa in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best enjoyed fresh. If storing, gently stir before serving and squeeze a bit more lime juice to refresh the flavor. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of frozen?

Yes, you can use canned corn; just drain and rinse it well before adding to the salsa to avoid excess moisture.

How do I prevent the avocado from browning?

Using fresh lime and lemon juice helps slow browning, and chilling the salsa promptly after mixing keeps it fresh longer.

Avocado Corn Salsa Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This vibrant Avocado Corn Salsa combines sweet corn, creamy avocado, and a medley of fresh vegetables and herbs dressed with lime and lemon juice for a zesty, refreshing dip or topping. Perfectly chilled, it’s a quick, healthy, and flavorful addition to any meal or party spread.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: About 4 servings 1x
• Category: Salsa
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables and Beans

• 2 cups frozen corn (thawed)
• 1 cup black beans (drained and rinsed)
• 1 avocado (diced)
• 1/4 cup cilantro (finely chopped)
• 1/4 cup red onion (finely chopped)
• 2 tbsp fresh jalapeño (finely diced)
• 1/4 cup red bell pepper (finely diced)

Dressing

• 1 tbsp lime juice
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Combine Ingredients: In a large mixing bowl, add the thawed corn, drained black beans, diced avocado, finely chopped cilantro, red onion, diced jalapeño, and red bell pepper. Pour in the lime juice, lemon juice, and vegetable oil, then sprinkle the salt over the mixture.
2. Mix Thoroughly: Gently stir all the ingredients together until the salsa is well combined, ensuring the avocado pieces stay intact but evenly coated with the dressing.
3. Chill to Marinate: Cover the salsa and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and the salsa to chill for the best taste and texture.

Notes

• For extra heat, leave some jalapeño seeds in or add more jalapeño according to taste.
• Fresh lime and lemon juice provide the best flavor, but bottled can be used if necessary.
• This salsa pairs well with grilled meats, as a topping for tacos, or simply with tortilla chips as a snack.
• Consume within 1-2 days for optimal freshness and to avoid avocado browning.

Keywords: Avocado salsa, corn salsa, vegetarian salsa, fresh salsa, Mexican appetizer, healthy dip