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–+ servings

Corn and Avocado Salsa

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A vibrant and fresh salsa made with sweet corn and creamy avocado, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 500 g corn cobs Fresh corn is preferred for best flavor.
  • 2 avocados (diced) Use ripe avocados for a creamy texture.
  • 1 red onion (diced) Can substitute with other types of onions.
  • 1 punnet cherry tomatoes (diced) Cherry tomatoes add sweetness; bell peppers can be used as an alternative.
  • Coriander (finely chopped) Fresh herbs enhance flavor.
  • 1 Juice of 1 lime Lime juice prevents browning of avocados.
  • 1.5 tbsp olive oil Extra virgin olive oil recommended.
  • Pinch of flaky sea salt To taste.

Method
 

Preparation
  1. Drizzle a good amount of olive oil into a pan and heat it over medium-high.
  2. Once the oil is hot, add the corn cobs. Allow them to cook until they are golden on all sides.
  3. Remove the corn from the pan and carefully cut the kernels off the cob.
  4. In a large salad bowl, combine the corn kernels with diced avocados, red onion, cherry tomatoes, and chopped coriander.
  5. Squeeze in the lime juice, drizzle with olive oil, and add a pinch of flaky sea salt.
  6. Gently mix everything together, serve, and enjoy your fresh salsa!

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 100mgFiber: 5gSugar: 2g

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add extra lime juice to prevent browning. Does not freeze well. Pro Tips: Use fresh ingredients for the best flavor, chill before serving, and feel free to customize with additional spices or ingredients.
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