Fresh, colorful, and full of texture, this avocado corn salsa is one of those recipes that fits just about anywhere. It has creamy avocado, sweet corn, a little crunch from onion, and just enough heat to keep things interesting. The lime juice pulls everything together without overpowering the fresh ingredients, making it feel light and balanced. It works as a party dip, a topping, or a simple side that brings life to whatever you are serving, and if you love fresh flavors like this, make sure to check out our homemade salsa too!
Why This Salsa Works
This recipe is all about balance. The avocados add richness, while the corn brings natural sweetness and a slight pop of texture. Lime juice brightens everything and helps keep the avocado tasting fresh, and the mix of red onion, green onion, and cilantro adds layers of flavor without one ingredient taking over. The result is a salsa that feels fresh but still satisfying, not watery or bland.
Avocado and Corn Tips
For the best texture, choose avocados that are ripe but still slightly firm so they hold their shape when mixed. If they are too soft, the salsa can turn creamy instead of chunky. Drained canned corn works well here, but make sure it is thoroughly dried so excess moisture does not dilute the flavor. If you want extra depth, lightly char the corn in a skillet before mixing it in and let it cool completely.
How to Serve Avocado Corn Salsa
This salsa is incredibly versatile. Serve it with tortilla chips for an easy appetizer, spoon it over oven roasted chicken or steak bites, or use it as a topping for chicken tacos, burrito bowls, or fish. It also works well as a fresh contrast to richer dishes, especially anything cheesy or smoky.
Storage and Make-Ahead Notes
Avocado corn salsa is best enjoyed the same day, but leftovers can be stored in the refrigerator for several days. Pressing plastic wrap directly against the surface helps slow browning. Even if the avocado darkens slightly, the flavor will still be fresh and vibrant.
Avocado Corn Salsa
Ingredients
- 2 medium avocados, peeled, pitted, and diced
- 2 cans (15.25 ounces) each sweet corn, drained
- 1 medium Roma tomato, diced (about ½ cup)
- 1 medium red onion, diced (about 1 cup)
- 1 large jalapeño pepper, seeded and diced
- ½ cup fresh cilantro, chopped
- 1 green onion, thinly sliced
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1 medium lime, juiced
Instructions
- In a large mixing bowl, add the sweet corn, red onion, jalapeño, Roma tomato, green onion, garlic, and cilantro. Gently stir everything together until well combined.
- Add the diced avocado to the bowl and gently fold it in, being careful not to mash it.
- Drizzle the lime juice over the mixture and sprinkle with kosher salt. Gently stir once more to distribute the flavor.
- Cover the bowl tightly with plastic wrap or transfer the salsa to an airtight container. Refrigerate for at least 15 minutes before serving to let the flavors meld.
- Store leftovers in the refrigerator, covered, for up to 5 days. (Note: The avocados may darken slightly, but the salsa will still taste great.)
This recipe was inspired by the Avocado Corn Salsa from iamhomesteader.com
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