Recipe: Avocado Corn Salsa

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Fresh sweet corn and creamy avocado combine for a fun twist on the standard salsa recipe. This Avocado Corn Salsa is vegetarian, vegan, and gluten free.


3 ears of corn (or 1 ½ cups frozen corn, thawed)
½ cup red or sweet onion, diced
2 Tbsp cilantro, finely chopped
1 avocado, chopped 
1 large tomato, chopped
1 Tbsp lime juice
2 large cloves roasted garlic (or 1 tsp garlic powder)
1 tsp salt

Cut the corn kernels off of the cobs. Place the corn kernels in a large bowl. Fill the bowl with enough water to cover the corn and microwave on high for five minutes.

Drain corn in a colander. Rinse under cold water. 

In a large bowl, combine corn, chopped tomato, diced onion, diced cilantro, lime juice, and salt. 

Mash roasted garlic cloves and add to the corn mixture. 

Fold in diced avocado. 

Chill until ready to serve. 

Note: Do not make more than a couple hours ahead of serving. 

Avocado Corn Salsa

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