Easy Corn Salsa with Avocado
You know that one thing you bring to every cookout, taco night, or summer get-together that everyone raves about? This avocado corn salsa is about to be that thing. It takes just 10 minutes to throw together — no cooking, no fuss — making it the perfect last-minute side or topping for any occasion.
What to Serve with Corn Salsa
This corn salsa is incredibly versatile and pairs well with just about anything. Spoon it generously over fish tacos, chicken tacos, or shrimp tacos for a fresh, zesty topping that pulls everything together. It’s also delicious served over grilled chicken or salmon, or spooned into burrito bowls alongside rice, beans, and your other favorite toppings.
Of course, don’t forget to set out a big bowl with tortilla chips for scooping! This avocado corn salsa doubles as one of the best party dips around. However you serve it, it’s guaranteed to disappear fast.
You can also use this corn salsa as a topping for nachos, mix it into a grain bowl, or stir it into scrambled eggs for a fun breakfast twist. The fresh lime juice and cilantro keep it bright and flavorful for up to three days in the fridge, so it’s a great make-ahead recipe for busy weeknights or weekend entertaining.
If you love this recipe, be sure to check out my Air Fryer Fish Tacos — this corn salsa is the perfect topping and takes them completely over the top.
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Easy Corn Salsa With Avocado
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Ingredients
- ½ cup fresh cilantro
- 1 small red onion quartered
- 1 large jalapeño seeds and ribs removed
- 2 bell peppers seeds and ribs removed
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 tablespoon rice vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ½ cups fresh or frozen corn kernels if frozen, thawed
- 2 avocado diced
- 3 beefsteak tomatoes flesh removed and diced
- Tortilla chips for serving
Instructions
- Add the cilantro to the bowl of a food processor and pulse a few times until roughly chopped. Add the red onion, jalapeño, and bell peppers, then pulse 3–5 times until finely chopped but not pureed.½ cup fresh cilantro, 1 small red onion, 1 large jalapeño, 2 bell peppers
- Add the garlic, olive oil, lime juice, rice vinegar, kosher salt, black pepper, and garlic powder to the food processor. Pulse 1–2 times, just until combined.2 cloves garlic, 2 tablespoons extra virgin olive oil, Juice of 1 lime, 1 tablespoon rice vinegar, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder
- Place the corn, diced avocado, and tomatoes in a large mixing bowl.1 ½ cups fresh or frozen corn kernels, 2 avocado, 3 beefsteak tomatoes
- Optional but recommended: If there is excess liquid in the food processor, carefully drain some of it off before adding the vegetable mixture to the bowl. This helps keep the dip from becoming watery, especially if using very juicy tomatoes.
- Add the vegetable mixture to the bowl and gently stir until everything is evenly combined.
- Serve immediately with tortilla chips, or refrigerate for 15–20 minutes to let the flavors meld before serving.Tortilla chips
Nutrition
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