Avocado Salsa Recipe

wooden bowl full of avocado salsa surrounded by light tortilla chips.

5 from 1 vote

Avocado Salsa features fresh, all-natural ingredients including avocados, sweet corn, crisp red onions, jalapeño peppers, lime juice, and seasoning. Instructions for both boiling and grilling the corn are included! Either way, you’ll love how it turns out.

Prep Time15

Cook Time8

Cool:15

Total Time38

Course: Appetizer

Cuisine: American, Mexican

Diet: Gluten Free

Servings: (makes about 4 cups)

Calories: 253kcal

Author: Lyuba Brooke

Ingredients

4 avocado
2 corn on the cob
1 small red onion or 1/2 bigger one
1-2 jalapeno peppers
1/4 cup fresh minced cilantro
2 limes - juice only
1 1/2 tsp ground cumin
1/2-1 tsp chili powder more or less to taste
1 tsp coarse salt more or less to taste

US Customary - Metric

Instructions

Cooking corn on stove-top:

Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 7-10 minutes, until tender.
Take all the corn out onto a cutting board and let it cool enough to be handled.
To cut corn kernels off the cob: stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.

Avocado Salsa:

Cut each avocado in half and take out the pits. Peel avocado skin off and dice the meat into cubes. Add diced avocado to the mixing bowl with corn kernels.
Dice red onion and jalapenos (remember you can discard the jalapeno seeds and membrane to make it less spicy) and add both to the bowl as well.
Mince cilantro and mix it in with the mixing bowl with veggies. Add salt, cumin, and chili powder.
Squeeze lime juice all over the veggies. Gently mix everything until evenly incorporated. Serve right away.

Notes

To Grill Corn:

Prepare your charcoal until it’s ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.
Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes.
Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter or avocado oil and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides.
Take corn off the grill and let it cool until it can be handled.

Storing: Make sure to store your avocado salsa in an airtight container in the refrigerator. You can squeeze a little more fresh lime juice over the top to help keep avocados from browning. Properly stored, the avocado salsa should last up to 3 days. Unfortunately, any longer than that and avocados won't be good anymore.

Nutrition