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
Scale
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.
