If you are on the lookout for a fresh and vibrant dish that bursts with flavor and color, this Corn and Avocado Salsa Recipe is an absolute knockout. Combining the natural sweetness of charred corn with the creamy richness of avocado, zesty lime, and a touch of fresh parsley and red onion, this salsa is a celebration of simple ingredients coming together in perfect harmony. It’s incredibly easy to whip up, making it a fantastic option to brighten up any meal or party spread.
Ingredients You’ll Need
Every ingredient in this Corn and Avocado Salsa Recipe plays a crucial role, delivering great texture, brightness, and depth of flavor without any fuss. These basics are pantry-friendly and fresh, ensuring your salsa is both delicious and wholesome.
- Unsalted butter: Adds a luscious richness and helps achieve that irresistible char on the corn.
- Canned whole kernel corn: Convenient and sweet, it’s perfect for a quick and tasty salsa base.
- Olive oil: Brings a silky finish and helps marry the flavors together beautifully.
- Avocado: Cubed for creamy texture and buttery flavor—an absolute must.
- Fresh parsley: Brightens the salsa with a burst of herbaceous color and freshness.
- Red onion: Adds a slight crunch and sharp bite, balancing the creaminess of avocado.
- Lime juice: Injects zesty tang and lifts all the flavors for that perfect salsa zing.
How to Make Corn and Avocado Salsa Recipe
Step 1: Char the Corn to Perfection
Start by melting the unsalted butter in a medium skillet over medium heat. Toss in your drained canned corn and let the magic happen as you stir often. Cooking for about 10 minutes will give the corn those delightful charred spots that add smoky depth and an irresistible caramelized flavor.
Step 2: Chill and Cool
Once your corn is beautifully charred, remove the skillet from heat and transfer the corn to a large mixing bowl. Pop it into the fridge for about 20 minutes to cool completely. This step is key to keeping the avocado fresh and ensuring all the flavors meld perfectly later on.
Step 3: Combine the Flavors
When the corn is nicely chilled, add in the olive oil, cubed avocado, chopped parsley, diced red onion, and freshly squeezed lime juice. Stir everything gently but thoroughly so each ingredient is evenly coated and harmonious. Finish by seasoning generously with salt and pepper to taste.
Step 4: Serve and Enjoy
This amazing Corn and Avocado Salsa Recipe is best served right away to enjoy the creamy avocado at its freshest. The salsa’s vibrant, bright flavors and contrasting textures make it a star wherever it’s served.
How to Serve Corn and Avocado Salsa Recipe
Garnishes
Sprinkle a few fresh cilantro leaves or a pinch of smoked paprika on top for an extra pop of color and a hint of smoky complexity. A few thinly sliced jalapeños can also amp up the heat if you like a little kick.
Side Dishes
This salsa pairs beautifully with tortilla chips for a quick snack, grilled chicken or fish for a light dinner, or even as a topping on tacos and quesadillas. It’s versatile enough to complement almost any Southwestern or Mexican-inspired meal.
Creative Ways to Present
For a party, serve the salsa in a hollowed-out avocado shell or a mini cast iron skillet to add rustic charm. You can also layer it atop toasted baguette slices for a fresh and crunchy appetizer that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the salsa to an airtight container and keep it refrigerated. It’s best eaten within a day due to the avocado browning, but the flavors will still stay fresh enough to enjoy as a quick side or snack.
Freezing
Freezing is not recommended because the avocado’s creamy texture will suffer and turn mushy once thawed. To preserve the salsa’s best qualities, fresh preparation or short-term refrigeration is your best bet.
Reheating
This salsa is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. If you want a warm element, try serving it alongside a hot grilled dish instead of warming the salsa itself.
FAQs
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn will add incredible sweetness and crunch. Just roast or grill the fresh kernels until they’re slightly charred before assembling your salsa.
How do I keep the avocado from browning?
Keeping the salsa chilled is key, and serving it immediately is best. You can also add a little extra lime juice on top to help slow down the browning process.
Is this Corn and Avocado Salsa Recipe suitable for meal prep?
Yes, but only if you keep the avocado separate until you are ready to eat. Mixing just before serving ensures the freshest taste and texture.
Can I add other ingredients to the salsa?
Sure! Diced tomatoes, jalapeños, or black beans can add more layers and make this salsa even heartier and more colorful.
What’s the best way to make this salsa spicier?
Adding finely chopped fresh jalapeños or a dash of cayenne pepper will introduce more heat without overpowering the other flavors.
Final Thoughts
This Corn and Avocado Salsa Recipe is a joyous blend of simple ingredients elevated by care and a little love. It’s incredibly satisfying and versatile, perfect for any occasion where vibrant, fresh flavors are welcome. I hope you dive into making this recipe soon—it’s guaranteed to become one of your favorite quick and tasty dishes!
Print
Corn and Avocado Salsa Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This vibrant Corn and Avocado Salsa combines charred sweet corn with creamy avocado, fresh parsley, zesty lime juice, and a hint of red onion for a refreshing and flavorful side or dip. Perfect for summer gatherings or as a healthy snack, this salsa is quick to prepare and bursts with bright, fresh flavors.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 30 ounces canned whole kernel corn (drained, about 2 cans)
- 1 tablespoon olive oil
- 1 avocado (cubed)
- 2 tablespoons fresh parsley (chopped)
- ¼ red onion (chopped, about ½ cup)
- 1 lime (juiced)
- Salt and pepper (to taste)
Instructions
- Char the Corn: In a medium-sized skillet over medium heat, melt the butter then add the drained corn. Stir often and cook until some of the kernels start to char, about 10 minutes, for a smoky flavor.
- Cool the Corn: Remove the skillet from heat and transfer the charred corn to a large mixing bowl. Place it in the refrigerator to cool completely for approximately 20 minutes.
- Combine Ingredients: Once cooled, add the cubed avocado, chopped fresh parsley, chopped red onion, and the juice of one lime to the bowl with the corn. Drizzle the olive oil over and mix everything together thoroughly.
- Season: Season the salsa with salt and pepper according to your taste and stir to combine all the flavors well.
- Serve Immediately: Enjoy the salsa right away for the best taste and texture, as the avocado may start to brown if it sits for too long.
Notes
- To prevent the avocado from browning too quickly, you can toss it with lime juice before mixing it with the other ingredients.
- This salsa is best served fresh but can be refrigerated for a few hours if needed.
- Use fresh corn on the cob for a sweeter flavor if canned corn is not preferred—simply char fresh corn kernels in the skillet the same way.
- Adding chopped jalapeño or a pinch of chili powder can add a spicy kick if desired.
- The salsa works well as a topping for grilled meats, tacos, or as a dip with chips.
