Corn and Avocado Salsa Recipe

Name: Corn and Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Fresh (cooked) Corn Or Frozen (thawed) Corn; 1 whole Ripe Avocado, Peeled And Diced; 2 whole Small Tomatoes, Diced (about 1 To 1 1/2 Cup); 1/2 cups Finely Diced Sweet Onion (such As Vadalia); 1 Tablespoon Fresh Cilantro, Chopped; 1 whole Lime, Juiced (about 2 Tablespoons); 2 Tablespoons Rice Wine Vinegar; 2 Tablespoons Olive Oil; 1/4 teaspoons Ground Cumin, to taste; 1/4 teaspoons Cayenne Pepper To Taste

Servings: persons

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In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
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Pour in the fresh lime juice, rice vinegar, and olive oil.
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Stir.
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Sprinkle in the cumin and cayenne, and stir well.
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Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving.
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I dont recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
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Serve with tortilla chips, or over Asian Inspired Flank Steak (see my recipe box).
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Salsa is also great over most other grilled meats, or on top of toasted baguette slices.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1- 1/2 cup Fresh (cooked) Corn Or Frozen (thawed) Corn, 1 whole Ripe Avocado, Peeled And Diced, 2 whole Small Tomatoes, Diced (about 1 To 1 1/2 Cup), 1/2 cups Finely Diced Sweet Onion (such As Vadalia), and more.

Yes, Corn and Avocado 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.

That's it — enjoy your meal!

Corn and Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions