Corn and Avocado Salsa Recipe

5 from 1 vote

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.

Prep Time25

Cook Time10

Total Time35

Course: Appetizer

Cuisine: Mexican

Servings: people

Author: Becky Hardin

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.

Notes

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