Avocado Corn Salsa
A fresh avocado corn salsa made with simple ingredients and bright flavor. Great for chips, tacos, bowls, or grilled meats.
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.)