Avocado Corn Salsa Bowls
Avocado Corn Salsa Bowls
Ingredients
For the Salsa
- 3 Avocados, ripe, diced
- 2 cups Corn kernels, fresh or thawed frozen
- 1/2 Red onion, small, finely diced
- 1 Bell pepper, any color, cored, seeded, and diced
- 1/2 cup Fresh cilantro, chopped
- 2 Limes, juiced
- 1 Jalapeño, seeded and minced (optional, for heat)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper, freshly ground
For Serving (Optional)
- 1 bag Tortilla chips
- 8 Lettuce cups, such as butter or romaine
Instructions
- 1
Prepare all vegetables: Dice the 3 ripe avocados, ensuring they are cut into uniform 1/2-inch pieces. If using fresh corn, cut the kernels from the cob. Finely dice the 1/2 small red onion and the 1 bell pepper. Mince the 1 jalapeño, if using, after removing seeds for less heat. Chop the 1/2 cup fresh cilantro.
⏱️ 15 min - 2
In a large mixing bowl, combine the diced avocados, corn kernels, diced red onion, diced bell pepper, minced jalapeño (if using), and chopped fresh cilantro.
⏱️ 2 min - 3
Add the juice from the 2 limes to the mixture. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 1 min - 4
Gently toss all the ingredients together until well combined. Be careful not to mash the avocado. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
Serve the avocado corn salsa immediately in bowls, or as a topping for grilled chicken or fish. It is also excellent served with tortilla chips for dipping or in crisp lettuce cups for a lighter meal. For best flavor and texture, consume within a few hours of preparation.
Kitchen Tools
Nutrition Facts (per serving)
Avocado Corn Salsa Bowls
Ingredients
For the Salsa
- 3 Avocados, ripe, diced
- 2 cups Corn kernels, fresh or thawed frozen
- 1/2 Red onion, small, finely diced
- 1 Bell pepper, any color, cored, seeded, and diced
- 1/2 cup Fresh cilantro, chopped
- 2 Limes, juiced
- 1 Jalapeño, seeded and minced (optional, for heat)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper, freshly ground
For Serving (Optional)
- 1 bag Tortilla chips
- 8 Lettuce cups, such as butter or romaine
Instructions
- 1
Prepare all vegetables: Dice the 3 ripe avocados, ensuring they are cut into uniform 1/2-inch pieces. If using fresh corn, cut the kernels from the cob. Finely dice the 1/2 small red onion and the 1 bell pepper. Mince the 1 jalapeño, if using, after removing seeds for less heat. Chop the 1/2 cup fresh cilantro.
⏱️ 15 min - 2
In a large mixing bowl, combine the diced avocados, corn kernels, diced red onion, diced bell pepper, minced jalapeño (if using), and chopped fresh cilantro.
⏱️ 2 min - 3
Add the juice from the 2 limes to the mixture. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 1 min - 4
Gently toss all the ingredients together until well combined. Be careful not to mash the avocado. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
Serve the avocado corn salsa immediately in bowls, or as a topping for grilled chicken or fish. It is also excellent served with tortilla chips for dipping or in crisp lettuce cups for a lighter meal. For best flavor and texture, consume within a few hours of preparation.