Corn and Avocado Salsa Recipe
Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 people
Calories: 218 kcal
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.
Print Recipe
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
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.
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.
Calories: 218 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 10 mg | Sodium: 235 mg | Potassium: 354 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 284 IU | Vitamin C: 11 mg | Calcium: 15 mg | Iron: 1 mg