Spicy Corn and Avocado Salsa
Spicy Corn and Avocado Salsa
Ingredients
For the Spicy Corn and Avocado Salsa
- 2 cups corn kernels, fresh or frozen, thawed
- 2 avocado, ripe, diced into 1/2-inch pieces
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds and ribs removed for less heat
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If using fresh or frozen corn, heat a large skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 3-5 minutes until lightly charred. Remove from heat and let cool slightly.
⏱️ 5 min
- 2
While the corn cools, prepare the remaining ingredients: dice the avocado, finely dice the red onion, mince the jalapeño (remembering to remove seeds and ribs for less heat), and chop the fresh cilantro.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled charred corn, diced avocado, diced red onion, minced jalapeño, and chopped cilantro.
⏱️ 2 min
- 4
Add the fresh lime juice, olive oil, ground cumin, salt, and black pepper to the bowl. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
⏱️ 2 min
- 5
Taste the salsa and adjust seasonings as needed. You may want to add more salt, lime juice, or a pinch more cumin depending on your preference.
⏱️ 1 min
- 6
Serve immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld. Note that avocado may brown if stored for too long.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn and Avocado Salsa
Ingredients
For the Spicy Corn and Avocado Salsa
- 2 cups corn kernels, fresh or frozen, thawed
- 2 avocado, ripe, diced into 1/2-inch pieces
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced, seeds and ribs removed for less heat
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If using fresh or frozen corn, heat a large skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 3-5 minutes until lightly charred. Remove from heat and let cool slightly.
⏱️ 5 min - 2
While the corn cools, prepare the remaining ingredients: dice the avocado, finely dice the red onion, mince the jalapeño (remembering to remove seeds and ribs for less heat), and chop the fresh cilantro.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled charred corn, diced avocado, diced red onion, minced jalapeño, and chopped cilantro.
⏱️ 2 min - 4
Add the fresh lime juice, olive oil, ground cumin, salt, and black pepper to the bowl. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
⏱️ 2 min - 5
Taste the salsa and adjust seasonings as needed. You may want to add more salt, lime juice, or a pinch more cumin depending on your preference.
⏱️ 1 min - 6
Serve immediately, or cover and refrigerate for up to 2 hours to allow the flavors to meld. Note that avocado may brown if stored for too long.