Avocado and Roasted Corn Salsa Recipe

Name: Avocado and Roasted Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears Corn, Shucked; 1 Whole Avocado, Diced; 1 Lime, Juiced; 1/4 cups Grape Tomatoes, Halved; 1/4 cups Fresh Cilantro, Chopped; 1/4 cups Fresh Chives, Finely Chopped; 1/2 Jalapeno Pepper, Finely Chopped; 1 pinch Sea Salt; Fresh Cracked Pepper, To Taste; 1 Tablespoon Salsa (optional, But Recommended)

Servings: persons

2 ears Corn, Shucked
1 Whole Avocado, Diced
1 Lime, Juiced
1/4 cups Grape Tomatoes, Halved
1/4 cups Fresh Cilantro, Chopped
1/4 cups Fresh Chives, Finely Chopped
1/2 Jalapeno Pepper, Finely Chopped
1 pinch Sea Salt
Fresh Cracked Pepper, To Taste
1 Tablespoon Salsa (optional, But Recommended)

1
Roast corn under broiler and wait until a few of the kernels turn good and dark.
2
Rotate corn every 5 minutes to get this darkness on all sides.
3
Allow to cool a bit, then cut kernels off cobs.
4
Set aside.
5
In a bowl, combine avocado and lime juice.
6
Add corn kernels and remaining ingredients.
7
Season with salt and pepper, taste, and adjust to your liking.
8
Serve with corn chips or toasted baguette slices.

kcal

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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 10 ingredients. The key ingredients include: 2 ears Corn, Shucked, 1 Whole Avocado, Diced, 1 Lime, Juiced, 1/4 cups Grape Tomatoes, Halved, and more.

Yes, Avocado and Roasted 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 Roasted Corn Salsa

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