Description
A bright, fresh salsa featuring creamy avocado and sweet corn, perfect for topping tacos, chips, or salads.
Ingredients
Scale
- 3 large ripe Haas avocados, chopped
- 2 ears sweet corn, kernels removed (about 1 cup kernels)
- 1 cup chopped red onion
- 1 pint cherry tomatoes, quartered
- 1 small red bell pepper, chopped (optional)
- 2 garlic cloves, minced
- 1–2 jalapeño peppers, diced, seeds separated
- 1/4 cup loosely packed cilantro, chopped
- 1/4 cup lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (optional, for richer flavor)
Instructions
- Combine the chopped avocados and corn kernels in a large bowl.
- Add the red onion, cherry tomatoes, and red bell pepper if using; mix gently.
- Stir in the minced garlic and diced jalapeño, making sure the seeds are removed for milder heat.
- Fold in the chopped cilantro and drizzle the lime juice over the mixture.
- Season with cumin, salt, and pepper; toss to combine.
- If desired, whisk in olive oil for a silkier texture and taste.
- Taste and adjust seasoning or lime juice as needed before serving.
Notes
Serve immediately with tortilla chips or as a topping for grilled fish, tacos, or salads. For best flavor, prepare no more than 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 recipe (about 1/2 cup)
- Calories: 170 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: avocado,corn,salsa,fresh,quick,vegetarian