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This Avocado & Corn Salsa is my go-to for hot days when you want something light, zippy, and ridiculously good. It’s fresh, colorful, and comes together in under 15 minutes—perfect with fish, tacos, grilled meats, or poured over tender greens. Gluten-free, dairy-free, vegan, and totally customizable—this is summer in a bowl!
I love to add this to a protein, like my My Family’s Favorite Grilled Chicken Thighs. It’s all about the contrast: crunchy sweet corn, creamy avocado, bright tomatoes, and a burst of lime. Every bite is effortless and so delicious.
Ingredients You’ll Need
Serves about 4, easily scalable! Scroll for the full Avocado Corn Salsa recipe.
- Fresh Sweet Corn: We use fresh on the cob, but frozen could work, too!
- Red Onion: So much flavor.
- Cherry Tomatoes: Perfect for the bursting gardens.
- Avocado: The perfect addition.
- Olive Oil & Lime Juice: Fresh lime… makes it special.
- Fresh Cilantro: A must!
- Salt & pepper: To taste
How to Make It
- Bring a pot of salted water to a boil and cook the corn for 5 minutes. Let it cool, then slice the kernels off the cob into a bowl. You can also grill it. Check out this recipe for all the tips and tricks on grilled corn.
- Add the onion, tomatoes, avocado, olive oil, lime juice, cilantro, salt, and pepper. Gently toss to combine.
- Serve right away, or chill briefly for all of the flavors to meld together a bit more. Note, you’ll want to hold the avocado if you’re chilling for a while so it doesn’t brown.
Corn Salsa Recipe Hot Tips
Go smoky: Grill the corn before slicing off for a hint of char and extra depth.
Make-ahead tip: This salsa tastes brightest fresh, but you can prep the corn and onion ahead—just add avocado and lime before serving.
Customize freely: No cilantro? Swap for parsley. Feel like more tang? Add extra lime. Want crunch? A little diced red pepper or cucumber works beautifully.
How to Serve:
This salsa is incredibly versatile—you’ll find yourself putting it on everything. Here are my favorite ways to enjoy it:
- As a side dish: We love serving alongside our Cajun Blackened Fish recipe. It’s also great with Grilled Pork Chops, Air Fryer Steak, My Family’s Favorite Grilled Chicken Thighs, Air Fryer Salmon, and My Go-To 10-Minute Sautéed Shrimp.
- As a dip: Serve with tortilla chips, plantain chips, or crisp veggie sticks. Makes a great appetizer.
- Taco topping: Pairs perfectly with fish tacos, grilled chicken tacos, or shrimp tacos. Bonus: Try it in burritos, too.
- Over protein: Spoon over grilled salmon, blackened fish, chicken, or steak for instant freshness.
- With eggs: Try it on a breakfast scramble, omelet, or avocado toast.
- Salad upgrade: Add a scoop to leafy greens for an easy summer salad.
The fresh, zesty flavors make this salsa the kind of recipe you’ll want to double because it disappears fast.
How to Store It:
This salsa is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it’s still safe to eat. To help keep it looking vibrant, press a piece of plastic wrap directly on the surface before sealing the container, or add a little extra lime juice before refrigerating.
More Avocado and Salsa Recipes:
Other Side Dishes We Love:
Avocado and Corn Salsa
Ingredients
- 2 large corn on the cob husked
- 1/2 red onion finely diced
- 1 cup cherry tomatoes halved
- 1 avocado cubed
- 1 tablespoons olive oil
- 2 teaspoons lime juice about 1/2 lime
- 1 tablespoon fresh cilantro sliced
Instructions
- Bring a large pot of salted water to boil. Place in corn and boil for 5 minutes.
- Remove corn, and let cool. Cut off all the kernels and add to a medium bowl.
- To the bowl add the onion, tomato, avocado, olive oil, lime juice, cilantro and a pinch of salt and pepper and and mix to combine.
- Serve immediately.
A summer hit. Thanks Lexi!
Perfect. 5 stars. I’ll be making this salad a few more times this summer. Tried it tonight with your blackened fish. Yummy!!
Absolutely delicious! Such a light, refreshing taste!!!
I made this for dinner at the lake it was a perfect summer side dish, everyone loved it!
Just made it and it is out of this world. A definite staple for Mexican night!!
Wooohooo! Happy you liked!
Yum! Anything with avocados and I am in!
I’m with you, Melissa!