READY IN 35 mins

Corn and Avocado Salsa

Read Reviews (62)

"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." — CARI

Directions

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.
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 27, 2007

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 presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat, I throw in the avocado (just one) and serve with either Tostitos Lime chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY!

—claudinhull

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Most Helpful Critical Review

Nov 27, 2011

I am so confused by the reviews for this recipe. It is so bad, I'm embarrassed to have spent time on this. The vinegar is overpowering, the cumin is too strong and the flavors just do not go together.

—jparker84

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75 Ratings

May 23, 2008

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

—the allrecipes staff

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Aug 17, 2008

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 impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this.

—StayHomeCook

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Jun 21, 2010

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 avocados (not too ripe), 2 medium tomatos, 1 white onion. Cilantro and Lime Juice to taste. cut kernels off ears, cook in a frying pan w/ tablespoon of olive oil until it starts to carmelize. Meanwhile dice other ingredients into bowl. Pour corn into bowl and mix. Add a qtr cup water to frying pan, scrape and reduce leavings until consistency of a thin sauce, pour over bowl, mix. Add lime juice & minced cilantro. chill. Adding the reduced sauce from the frying pan is important, it adds a lot of extra flavor. I am a pepperhead and enjoy extremely spicy food, but I keep this mild and simple so everyone can enjoy it.

—prhkgh

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Aug 06, 2007

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...and I kept the pits in the container to keep the avocado from turning colour. A keeper! Thanks!

—DC Girly Girl

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Mar 09, 2010

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 tip: soap and water won't take the residue from the jalapenos off your hands, but olive oil will. Just rub some on your hands, then wash and dry. Voila!

—CAChef

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Mar 12, 2009

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 first place. More people asked us for this recipe than the grilled fish. I am making it again this weekend for another bar-b-que to serve with a grilled jalapeno stuffed chicken recipe from this web site. Enjoy!

—A cook in Houston

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Nutrition

Calories
315 kcal
16%

Carbohydrates
29.1 g
9%

Cholesterol
0 mg
0%

Fat
22.9 g
35%

Fiber
10.2 g
41%

Protein
5.4 g
11%

Sodium
123 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn and Avocado Salsa

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 315
Calories from Fat: 206

% Daily Value *
Total Fat 22.9g 35 %
** Saturated Fat 3.3g 16 %
Cholesterol 0mg 0 %
Sodium 123mg 5 %
** Potassium 856mg 24 %
Total Carbohydrates 29.1g 9 %
Dietary Fiber 10.2g 41 %
Protein 5.4g 11 %
Sugars 5.6g
Vitamin A 35 %
Vitamin C 103 %
Calcium 6 %
Iron 24 %
** Thiamin 28 %
** Niacin 33 %
** Vitamin B6 30 %
** Magnesium 25 %
** Folate 75 %

* 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.