Avocado and Corn Salsa Recipe

Name: Avocado and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Avocados; 1 can (15 Oz. Can) Corn Kernels; 2 whole Roma Tomatoes; 1/2 whole Large Red Onion; 1/2 cups Chopped Fresh Cilantro; 1 Tablespoon Garlic; 1 teaspoon Red Pepper Flakes; 1 Tablespoon Lemon Juice; 1 Tablespoon Lime Juice; 1 Tablespoon Olive Oil; 1 teaspoon Salt; 1 teaspoon Pepper

Servings: persons

4 whole Avocados
1 can (15 Oz. Can) Corn Kernels
2 whole Roma Tomatoes
1/2 whole Large Red Onion
1/2 cups Chopped Fresh Cilantro
1 Tablespoon Garlic
1 teaspoon Red Pepper Flakes
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Olive Oil
1 teaspoon Salt
1 teaspoon Pepper

1
1.
2
Cut the avocado in half.
3
Remove the pit.
4
Dice the avocado flesh while still held in place by avocado skin.
5
Scoop out diced avocado and place in a bowl.
6
2.
7
Dice tomatoes and red onion, chop the cilantro, mince the garlic.
8
Add to the avocado bowl.
9
3.
10
Drain the corn, add to the mixture.
11
4.
12
Add red pepper flakes, salt and pepper (to taste), lemon juice, lime juice and olive oil.
13
5.
14
Mix and put aside for at least an hour to allow flavours to blend.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole Avocados, 1 can (15 Oz. Can) Corn Kernels, 2 whole Roma Tomatoes, 1/2 whole Large Red Onion, and more.

Yes, Avocado and Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado and Corn Salsa

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