Avocado Corn Salsa is a refreshing, healthy summer take on a delicious salad (or chip salsa)! It takes less than 20 min to make, and is a summer favorite. It's great in a cooler at the ball park, or at a neighborhood potluck! This salad is exploding with color and fresh flavors from creamy avocados, sweet corn, juicy tomatoes, and spicy jalapenos. You can eat it with chips, use it as a topping for tacos/quesadillas, grilled chicken/fish or just eat it as is!
Ingredients
**Ingredients are listed as fresh produce, but you can always speed up time and use canned- please cook/chill according to canned directions
- 3 large ripe but firm avocados
- 2 ears of sweet corn cooked
- 1 cup chopped red onion
- 1 pint cherry tomatoes, quartered OR 4 Roma tomatoes seeded, chopped
- 2 garlic cloves minced or ½ tsp garlic powder
- 1-2 jalapeno peppers diced (seperate seeds if concerned about heat)
- 1/4 cup loosely packed cilantro chopped
- 1/4 cup lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Toss all of the ingredients (except for the avocados) in a large bowl. Cover with plastic wrap and chill for 30 minutes or up to 24 hours!
- When ready to serve, gently fold in avocados to avoid browning. Add salt to increase taste!
