Corn and Avocado Salsa
Quick and Easy Corn and Avocado Salsa Recipe
Did you try the corn and avocado salsa? Leave a comment below! Printable and Pinable recipe card is available at the bottom of the page.
Summertime and the living’s easy. The weather is getting warmer so bright and light recipes are on deck for the next three months. One of my favorite snacks is chips and salsa and in the summer I love to switch the red salsa for this tasty quick and easy corn and avocado salsa recipe that I’ve been making for the last 10 years.
How can you enjoy the corn and avocado salsa?
For such a tasty recipe, the recipe takes minimal prep time. The corn and avocado salsa recipe makes for a perfect snack for any picnic or barbecue and I guarantee your friends and family will be asking you for the recipe! Not only does the corn and avocado salsa go great as a salsa but it works really well as a side dish to accompany meats, seafood, or even in your tacos!
For the corn and avocado salsa recipe you will need:
Frozen or grilled roasted corn
Avocado
Cherry tomatoes
Cucumber
Red onion
Cilantro
Lime juice
Kosher salt
Crushed black pepper
Chipotle seasoning
Knife
Cutting board
Glass bowl
As I mentioned, the corn salsa recipe is very quick and easy. There are a few modifications you can make based on preferences and time!
Can you use frozen corn for the corn and avocado salsa?
Yes absolutely. I prefer this recipe for the summertime when corn is in season, but you can make it all year with frozen corn. Id time is of the essence, frozen corn also speeds things up! This time around I used frozen corn because of time restraints. Here are three ways you can prepare the corn for this recipe:
Use frozen corn (Roasted Corn from Trader Joes)
Grill the corn on the cob
Boil the corn on the cob
If using frozen corn, make sure to completely thaw the corn first. You can thaw the corn by leaving it out or in the fridge for a few hours or you can put it in a colander and rinse it with cold running water for a few minutes.
Can I add some spice to the corn salsa?
Another yes! To add some spice to the salsa chop and dice some jalapeños, or whatever hot peppers you desire and add to the salsa! The hot peppers will give each bite a pop of flavor and heat!
If you’re looking for some delicious summer cocktail recipes check out my Summer Tomatillo Green Bloody Mary Recipe or my Barbecue Bloody Mary Recipe.
Brunchfaced Community sound off - Let me know your thoughts in the comments!
Corn and Avocado Salsa
Ingredients
- 1 bag of frozen roasted corn
- 1 pint of cherry tomatoes
- 1 avocado
- 1/2 cucumber
- 1/4 cup cilantro
- 1/2 cup red onion
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/4 teaspoon chipotle seasoning
Instructions
- 1. Take frozen corn out of the freezer and let thaw. To speed thaw frozen corn place in a colander and run under cold water for 3-5 minutes
- 2. While corn is thawing, dice the tomatoes, avocado, cucumber, cilantro, and red onion and place into a bowl
- 3. Add thawed corn and remaining ingredients to the bowl. Mix ingredients and serve immediately or store for later
Notes:
Use frozen roasted corn for quicker prep time or use grilled corn shaved from the cob. If you use frozen corn, make sure it is completely thawed. For speed thaw, run under cold water, still in the bag, and in a bowl for about 6 minutes. Add some spicy peppers like jalapenos or chilis for some added spice.
