Avocado Corn Salsa
Sweet corn, crunchy jalapeños and onion, buttery avocado and tangy lime juice... this salsa is perfect with a big bowl of chips, or loaded up onto tacos, burritos and more!
Servings: 3 servings
Calories: 202kcal
Ingredients
- 2 cups corn kernels see note 1
- 2 fresh jalapeños seeded and minced
- 1/3 cup red onion diced
- 3 Tbsp chopped fresh cilantro
- 1/4 cup lime juice freshly squeezed will taste best
- 1 tsp granulated sugar optional but recommended, especially if using frozen corn
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 small avocado pitted, peeled, then diced
Instructions
- Heat a large skillet over HIGH or MED HIGH heat until very hot. Add a drizzle of vegetable oil and add corn kernels in an even layer. Cook 3-5 minutes, stirring often, until corn is charred, but not burnt.
- Set aside to cool.
- In a mixing bowl, combine cooled corn with jalapeños, red onion, cilantro, lime juice, sugar, salt, pepper, and avocado. Stir.
- Serve immediately, or add a layer of plastic wrap directly on top of the salsa in the mixing bowl, then cover the entire bowl tightly and refrigerate before serving.
Notes
- I love to use corn on the cob (you'd need about 4 ears of corn), or frozen corn that's been thawed and thoroughly dried.
- You can skip step 1 (where you char the corn), if you would prefer.
- This recipe makes about 3 cups of salsa, but the amount of servings you'll get out of that 3 cups is up to you.
Nutrition
Calories: 202kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 624mg | Potassium: 600mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1163IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg