Grilled Corn and Avocado Salsa is a simple and easy recipe that's bursting with fresh flavors!
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Why You'll Love This Recipe
This delicious salsa recipe is made with grilled corn, creamy avocado, fresh lime juice, and a little kick of spice from a jalapeno pepper!
It comes together quickly and is a great way to use up leftover grilled corn and fresh summer produce.
And if you don't have grilled corn, you can save time by toasting frozen corn with a little oil in a skillet on medium-high heat until golden brown. (You really can't taste the difference!)
Enjoy this avocado corn salsa recipe as a dip with chips or on tacos and salads! It's a great option for anyone who is gluten-free or dairy-free.
🍴Ingredient Notes
- Avocado - This recipe works best with ripe avocados. Try to pick an avocado that is soft, but not too mushy so it stays together.
- Grilled Corn - Use a sharp knife to cut the corn kernels off the cobb once they have cooled. You can also use frozen corn that you toast on a skillet with a little oil until golden brown. Check out my Grilled Corn Tacos for more information on how to grill corn!
- Red Onion - It's best to finely chop the red onion so the flavor isn't too overpowering.
- Tomatoes - If you're using regular tomatoes, try to remove most of the seeds. You can also swap for 1 cup of cherry tomatoes or grape tomatoes cut in halves or thirds.
- Cilantro - Fresh cilantro is what gives this salsa such an amazing flavor!
- Jalapeno - For a kick of spice I like adding in one medium sized jalapeno. Finely dice and remove the seeds so it's not too spicy.
- Lime - The lime juice adds a fresh flavor to this recipe.
- Olive Oil - Do not swap for any other type of oil.
- Salt & Black Pepper - Feel free to add more or less depending on your taste.
🍴Step by Step Instructions
Step 1: Soak Tomatoes
I recommend adding the chopped tomatoes into a small bowl with a little sea salt for 10 minutes. This will release some of the excess water from the tomatoes.
Drain the liquid out before adding to the mixing bowl with the rest of the ingredients.
Step 2: Mix Salsa
Add all of the ingredients into a large bowl. Stir well, cover, and place in the refrigerator for 30-60 minutes before serving.
Expert Tips
- Soak the raw red onions in water before adding to the salad to minimize the potent flavor.
- To easily cut the avocado, cut the avocado in half, remove the pit, and peel the avocado. Place it flat side down and slice into small cubes.
- For best results, make this salsa the night before or the morning of. This allows time for the flavors to marry together!
- When stirring, don't worry if the chunks of avocado break down a little. It adds a little creaminess to the dip!
- Use a lemon/lime juicer to save time! (Trust me, it's a game changer!)
- To ensure the red onion and jalapeno is chopped evenly, I recommend using a veggie chopper.
Serving Suggestions
This easy dip recipe is great for serving with chips as an appetizer, but it can also be served as a side dish with tacos, salads, burgers, or grilled chicken!
How to store leftovers
Store leftover salsa in an airtight container in the refrigerator for 3-4 days. And yes, the avocados stay fresh and green!
More Recipes You'll Love!
After you make this Avocado Corn Salsa, make sure to leave a comment & rate the recipe below!
Recipe Card
Grilled Corn and Avocado Salsa Recipe
Equipment
- 1 Large Bowl
Ingredients
- 2 Cups Cubed Avocado
- 1+½ Cups Grilled Corn You can also use frozen corn that you toast on a skillet.
- ½ Cup Red Onion
- 2 Tomatoes, Cubed You can also swap for 1 cup of cherry or grape tomatoes cut in halves or thirds.
- ¼ Cup Chopped Cilantro
- 1 Jalapeno, Finely Diced
- 1 Lime, Juiced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
- I recommend adding the chopped tomatoes into a small bowl with a little sea salt for 10 minutes. This will release some of the excess water from the tomatoes. Drain the liquid out before adding to the mixing bowl with the rest of the ingredients.
- Add all of the ingredients into a large bowl. Stir well, cover, and place in the refrigerator for 30-60 minutes before serving.
Notes
Expert Tips
- Soak the raw red onions in water before adding to the salad to minimize the potent flavor.
- To easily cut the avocado, cut the avocado in half, remove the pit, and peel the avocado. Place it flat side down and slice into small cubes.
- For best results, make this salsa the night before or the morning of. This allows time for the flavors to marry together!
- When stirring, don't worry if the chunks of avocado break down a little. It adds a little creaminess to the dip!
- Use a lemon/lime juicer to save time! (Trust me, it's a game changer!)
- To ensure the red onion and jalapeno is chopped evenly, I recommend using a veggie chopper.
How to Store Leftovers
Store leftover salsa in an airtight container in the refrigerator for 3-4 days. And yes, the avocados stay fresh and green! ** See full post for more information and helpful tips!Nutrition
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Lauren
This salsa is exactly what we were missing in our fridge. We put it on everything until it’s gone! Thank you, Mariah!
Mariah Knight
Aw that makes me so happy to hear!! Glad you're enjoying it. (: