Corn and Avocado Salsa

Corn and Avocado Salsa


"Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture."
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35 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
  2. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.


Read all reviews 82
  1. 99 Ratings

Most helpful positive review

I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I ...

Most helpful critical review

I did not care for this recipe. I found the vinegar to be overpowering, the cumin too strong, and thought the flavors just did not go together.

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Least positive

I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I ...

We have updated this recipe at the submitter's request. It now has cilantro in place of oregano.

Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and don't even consider making it. BUT, since I was hosting a Fish Taco dinner party, I figured I needed to ...

A variation of this is always a favorite when I bring it in to work, and it isn't unusual for me to be stopped and asked WHEN I'll bring in more. I use 4-3-2-1: 4 ears fresh white corn, 3 avoca...

Mmmmm.... I used one can of corn and black beans each, drained; the full amount of cumin and then some; a touch of smoked paprika; and one diced jalapeno instead of the crushed red pepper. Oh......

This is one of my go-to dishes, especially for parties. I always receive compliments and never have left-overs! Like other reviews have suggested, I also add in a can of black beans. Quick ti...

I made this recipe exactly as written. It was great. I made it the night before then added the avacado right before serving. We served it on the side with grilled fish at a cook off and won f...

Everyone loved the salsa at my Spanish party, I made it the day before (without the avacado) and let it marinade over night. Put in the avacado right before everyone showed up.

I made this for a tex-mex dinner party and it was delicious. Only had 1 avocado so added 2 small diced tomatoes, and also added a can of black beans. Didn't have fresh oregano so just used a s...

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