Description

This Avocado Salsa combines sweet corn, juicy tomatoes, and creamy avocado for an unbeatable flavor. Perfect for a quick snack or as a zesty side to any meal, it’s easy to make and simply delicious!

Ingredients

Scale

2 cups frozen corn kernels
1-2 cups cherry tomatoes (or diced roma tomatoes)
1 large jalapeño pepper (or 2 small peppers)
½-¾ cup finely chopped red onion
½ cup chopped fresh cilantro (plus extra to taste)
1 large lime (or two small limes)
½ tsp ground cumin
½ tsp salt
⅛ tsp black pepper
1 large hass avocado (or two small avocados)
2 tbsp avocado oil (or as needed)
¼ tsp garlic powder (optional)

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Instructions

Thaw the frozen corn on the countertop or microwave according to package instructions. For fresh corn, remove kernels from 2 large ears, sauté until tender, and chill.
Quarter cherry or grape tomatoes, or dice roma/plum tomatoes. Mince the onion finely, aiming for about ½-¾ cup.
Remove pith and seeds from jalapeños for a milder flavor, or keep the insides for more heat.
In a serving bowl, combine lime juice, a tablespoon of avocado oil, ground cumin, garlic powder (if using), salt, and black pepper to make the dressing.
Add thawed corn, tomatoes, chopped onion, jalapeño, and cilantro to the bowl with the dressing and mix well.
Slice avocados, remove skin and pit, drizzle with avocado oil to prevent browning, and dice them.
Gently fold the diced avocado into the salsa, adjusting seasoning with additional cilantro, lime juice, salt, or pepper as needed.
Serve with tortilla chips or as a flavorful side dish.

Notes

For a milder salsa, use fewer jalapeños or remove all seeds and pith.
Fresh ingredients elevate the flavor, particularly ripe tomatoes and avocados.
Adjust the lime and salt to suit your personal taste.

Nutrition

Serving Size: 1/2 cup
Calories: 120
Sugar: 3g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg