Avocado and Corn Salsa

avocado and corn salsa
Print Friendly, PDF & Email

Mexican Avocado and Corn Salsa

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
avocado and corn salsa

Mexican Avocado and Corn Salsa

  • Author: Heather Carey, MS
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups 1x
  • Category: side dish


This good for you salsa is full of healthy fats and immune-boosting spices. Serve on the side with fish or chicken.



1 1/2 cups corn, prepared from fresh, or frozen (3 ears of corn)
1 medium avocado, pitted and diced
1/2 small red onion, small dice
1 small red pepper, small dice
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
coarse salt and pepper, to taste


  1. If using fresh corn, place in boiling water and simmer for 10 minutes.  Drain and cut kernels from cobs (if frozen, rinse under hot water and drain).  Place in a medium bowl along with the avocado, red onion, and red pepper.
  2. Whisk together the lime juice, olive oil, vinegar, cumin, chili powder, salt, and pepper.
  3. Gently toss together the dressing with the salsa.  Adjust the seasonings if necessary and serve.


    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon