Avocado Corn Salsa

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by Nancy Newcomer

Avocado Corn Salsa
serves 4-6

roasted corn sliced from 1 cob of corn
2 medium tomatoes, diced (seed if preferred)
1 jalapeno, seeded & minced
⅓ cup finely chopped red onion
1 clove minced garlic
¼ cup chopped cilantro
2 TB extra virgin olive oil
Fresh squeezed lime juice from two limes
2-3 avocados diced
salt & pepper to taste


Shuck corn cob and roast–I held mind over the open flame on a burner on my gas range. You may roast on a bbq or if you need to save time, boil for 2 minutes, or just use raw. When cool, cut kernels off of cob and place in medium sized bowl. Add tomatoes, jalapeno, red onion, garlic, cilantro, olive oil, and lime juice. Salt & pepper to taste. Slowly fold ingredients until fully mixed. Dice avocado and gently fold in. Garnish with cilantro sprig.  Serve with tortilla chips or use as a garnish for an entree such as fish tacos. SUPER tasty!

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