Fresh Avocado Corn Salsa is a light and refreshing dip loaded with avocados, sweet corn, tomatoes, red onion, jalapeno, cilantro, lime juice, and garlic. If you love fresh salsas, try my Pico de Gallo for another delicious option.
This salsa is tasty enough to eat on its own but is also perfect for chips, atop cilantro rice, or in shrimp tacos. Each scoop is full of ripe avocados and fresh veggies, offering just the right balance of flavors. You might want to double the recipe once you see how quickly it disappears!
Avocado Corn Salsa Ingredients
- Avocados: Avocados are a nutrient-dense fruit high in healthy fats and very nutritious. To select a ripe avocado, focus on its feel rather than its color. Gently press near the stem; it should feel soft but not mushy. If it leaves a dent, the avocado is likely overripe.
- Sweet Corn: I used canned sweet corn for this recipe since fresh sweet corn is not in season currently.
- Jalapeno Pepper: There’s only one jalapeno in the salsa, making it fairly mild. Feel free to add more if you want a spicier kick!
- Lime Juice: The juice from one lime is used in this recipe. If you don’t have a fresh lime, substitute with about 2 tablespoons of bottled lime juice.
How to Seed and Dice Jalapeno Peppers
Adding jalapeno peppers to your salsa is easy once you know how to seed and dice them properly. After cleaning and removing the seeds, it’s just a matter of chopping and mixing.
Removing the seeds from a jalapeno can be tricky. Some believe the seeds hold all the heat, while others think it’s the membrane. I recommend wearing gloves or holding the jalapeno with a paper towel to avoid burning your skin or eyes after cutting.
Make a lengthwise cut to expose the membranes holding the seeds. Use a spoon to scrape out the membrane from the bottom to the top. Discard the seeds, then thoroughly wash your hands with soap, even if you wore gloves.
How to Make Avocado Corn Salsa
Once your avocados and vegetables are prepped, assembling this salsa is a breeze. Simply combine all the ingredients in a large bowl, mix well, cover, and let the salsa chill in the refrigerator for about 15 minutes before serving. Store any leftovers in the refrigerator for up to a week.
Ingredients
- 2 medium avocados, peeled and diced
- 2 cans (15.25 ounces each) sweet corn, drained
- 1 Roma tomato, diced
- 1 medium red onion, diced (approximately 1 cup)
- 1 large jalapeno pepper, seeded and diced
- 1/2 cup cilantro, diced
- 1 medium lime, juiced
- 1 tablespoon green onion
- 1 teaspoon garlic, minced
- 1 teaspoon salt
Instructions
- In a large bowl, mix together all the ingredients.
- Cover and let rest in the refrigerator for at least 15 minutes before serving.
- Store in the refrigerator, covered, for up to a week.
Enjoy this vibrant and flavorful Avocado Corn Salsa with your favorite dishes or as a standalone snack!
