Avocado and Corn Salsa

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

  • Fresh Corn on the Cob
  • Red Onion
  • Cherry Tomatoes
  • Avocado
  • Olive Oil
  • Lime
  • Cilantro
  • Salt and Pepper

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

If you like this avocado recipe, check out these others:

If you like this side dish, check out these others:

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Avocado and Corn Salsa

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Gluten-free, Paleo, Whole30, Dairy-free

Ingredients

Scale
  • 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

  1. Bring a large pot of salted water to boil. Place in corn and boil for 5 minutes.
  2. Remove corn, and let cool. Cut off all the kernels and add to a medium bowl.
  3. 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.
  4. Serve immediately.

Notes

You could also grill the corn if desired for a smoky flavor. Or you could cook it in the Instant Pot, following this method.

Nutrition

  • Calories: 182
  • Sugar: 4.4g
  • Sodium: 885mg
  • Fat: 9.9g
  • Saturated Fat: 2.1g
  • Carbohydrates: 23.5g
  • Fiber: 4.9g
  • Protein: 3.8g
  • Cholesterol: 0mg

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7 comments
August 8, 2019

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7 Responses

  1. I made this for dinner at the lake it was a perfect summer side dish, everyone loved it!

    5.0 rating

  2. Perfect. 5 stars. I’ll be making this salad a few more times this summer. Tried it tonight with your blackened fish. Yummy!!

    5.0 rating

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