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. If fresh corn isn't in season, you can easily swap it for frozen corn.
Ingredients for Avocado Corn Salsa
3 ears of corn (or 1 ½ cups frozen corn, thawed)
1 avocado, chopped
½ cup red or sweet onion, diced
1 large tomato, chopped
2 tablespoon cilantro, finely chopped
1 tablespoon lime juice
2 large cloves roasted garlic (or 1 teaspoon garlic powder)
1 teaspoon salt
Prep the fresh corn (skip this if using thawed, frozen corn)
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.
Make the salsa
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.
Tips for Avocado Corn Salsa
- Do not make more than a couple hours ahead of serving.
- Bottled lime juice works great if you don't have any limes on hand.
- Do not use canned corn in this recipe.
Happy Hour Cocktail Pairing
Pair this creamy salsa with a refreshing citrus margarita for a delicious happy hour!