Avocado Corn Salsa Recipe
Need a quick, fresh, and delicious appetizer? This Avocado Corn Salsa is loaded with flavor, totally customizable, and perfect for sharing. Bonus: It’s gluten-free and vegan! Save this for your next summer barbecue or taco night!
Ingredients
- 2 ears fresh corn, or 1 ½ cups frozen corn, thawed
- 2 avocado, chopped
- ½ cup red onion, diced
- 1 cup tomatoes, chopped
- ¼ cup cilantro, finely chopped
- 1.5 Tbsp lime juice, 1/2 a lime
- 2 cloves roasted garlic, or 1 tsp garlic powder
- 1 tsp salt
Instructions
Prep the Corn
- If using fresh corn, prep the corn by removing the husks and cutting the corn kernels off of the cobs.2 ears fresh corn
- Place the corn kernels in a large bowl. Fill the bowl with enough water to cover the corn and microwave on high for three minutes.
- Drain corn in a colander. Rinse well under cold water.
- If using frozen corn, place the kernels in a colander and run under cold water until they're thawed.
- Drain corn thoroughly before using.
Make the Salsa
- In a large bowl, combine corn, chopped tomato, diced onion, diced cilantro, lime juice, and salt.½ cup red onion, 1 cup tomatoes, 1/4 cup cilantro, 1.5 Tbsp lime juice, 1 tsp salt
- Mash roasted garlic cloves on a small plate and add to the corn mixture.2 cloves roasted garlic
- Fold in diced avocado just before serving.2 avocado
- Store salsa in an airtight container in the refrigerator.
Equipment
Serving: 0.25cup, Calories: 73kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Sodium: 200mg, Potassium: 248mg, Fiber: 3g, Sugar: 2g, Vitamin A: 204IU, Vitamin C: 7mg, Calcium: 9mg, Iron: 0.3mg
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