Fresh and creamy, this avocado corn salsa is perfect for dipping and adding to your favorite tacos. Fresh corn is mixed with fresh and tangy ingredients for one delicious bite.
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Corn and Avocado Salsa Recipe
Whether you serve it as an appetizer with chips or as a topping for your tacos, there is no bad way to enjoy this avocado corn salsa.
Simple to make and loaded with fresh and flavorful ingredients, this is an easy way to add some taste to your plate.
Be sure to try my Salsa Verde and Mango Salsa too!
Why You’ll Love this Avocado Corn Salsa Recipe:
- HEALTHY: Made with natural and fresh ingredients, and loaded with healthy fats from the avocado, this is one appetizer you can feel great about enjoying!
- EASY: Just quickly cook the corn, then mix it with the other ingredients. It couldn’t be simpler!
- MADE FOR SHARING: This is such a great dip to share with friends and family if you are entertaining. Full of flavor and so quick to whip up.
How to Make Avocado Corn Salsa Dip
You can jump to the recipe card for full ingredients & instructions!
- Cook the corn in butter til slightly charred.
- Allow to cool in the fridge.
- Mix the cooled corn with the other ingredients.
- Serve and enjoy!
You can make this recipe with fresh, canned, or frozen corn. Fresh corn can be cut straight off of the cob and cooked in the butter. If using canned, drain and rinse it first before cooking. Frozen corn can also be added straight to the skillet to char.
It’s best to serve this fairly soon after you make it, as the avocado will start to brown, although the lime juice will slow this process a little. If you want to make it ahead of time, you can make up the whole recipe, just leave the avocado out until you are ready to serve.
To mellow out the bite of raw onions, soak the onions in ice cold water for 10 minutes before adding to the salsa.
Storage Instructions
Although corn and avocado salsa is best served right away, this dish can be prepared up to one day in advance. Wait to dice the avocado until you’re ready to serve to prevent browning.
Recipe Variations
This avocado corn salsa is a super simple recipe, but it’s easy to adapt to your tastes. You can swap the parsley for cilantro, or use green onion instead of red. If you like a bit of spice, add a chopped jalapeño into the mix.
Make It A Meal
This salsa is so versatile. Serve it over a fresh salad in place of the dressing, toss it on top of some fried or scrambled eggs for a southwestern twist, or serve it atop a grilled steak or tacos.
Tips!
- Use a ripe but firm avocado in this recipe. It should give a little when you squeeze it in the palm of your hand, but it shouldn’t be mushy.
- Dice the avocado into fairly small pieces so that it mixes well with the other ingredients and is easy to scoop.
- Keep covered and refrigerated. If making ahead of time, it’s best not to add the avocado til you are ready to serve.
This corn avocado salsa is one delicious dip. Creamy, tangy and fresh, it’s a real crowd pleaser!
More Healthy Appetizer Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Corn and Avocado Salsa Recipe
Ingredients
- 2 tablespoons unsalted butter
- 30 ounces canned whole kernel corn drained (2 cans)
- 1 tablespoon olive oil
- 1 avocado cubed
- 2 tablespoons fresh parsley chopped
- ¼ red onion chopped (about ½ cup)
- 1 lime juiced
Instructions
- In a medium sized skillet set over medium heat, melt the butter and add in the corn.2 tablespoons unsalted butter, 30 ounces canned whole kernel corn
- Stir often and continue cooking until the corn has started to char on some pieces, about 10 minutes.
- Remove from the heat and transfer the corn to a large mixing bowl. Allow it to cool completely in the fridge, about 20 minutes.
- Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste.1 tablespoon olive oil, 1 avocado, 2 tablespoons fresh parsley, ¼ red onion, 1 lime
- Enjoy immediately, as the avocados may brown as they sit.
Becky’s Tips
- Depending on the season, fresh corn on the cob will make this salsa even better!
- If you like a bit of spice, add a chopped jalapeño.
- Use a ripe but firm avocado in this recipe. It should give a little when you squeeze it in the palm of your hand, but it shouldn’t be mushy.
- Keep covered and refrigerated. If making ahead of time, it’s best not to add the avocado til you are ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
