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!
Avocado 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
Salt and Pepper
Methods 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:
This Easy Gluten Free Cornbread is the perfect side dish or a great stand alone treat! It’s sweet, moist and tender and super simple to put together! It would be equally amazing served at a holiday feast, with a bowl of chili, or brought along to a picnic or BBQ in warmer months. This cornbread is, of course, gluten-free and also with some easy swaps can be made dairy-free as well!
Easy Gluten Free Cornbread
It’s finally here! I know you all have been asking about an Easy Gluten Free Cornbread recipe for some time now, and we’re so excited to finally share it with you. This recipe was in development for a while, testing it more than 10 times to get it JUST perfect for you. We are so happy with the final result, and know you will love it as well.
It’s so easy to put together! Simply add the dry ingredients to one bowl and the wet to another and whisk together and then pour into a cast iron skillet or baking dish and 18 minutes later it’s done! Traditionally cornbread contains both cornmeal and wheat flour. We went with a combination of cornmeal (or cornflour) and tapioca flour to keep it nice and tender! And this recipe is developed in New England, so our cornbread is sweet!
As we said, we tested this recipe extensively! We ended up deciding on a recipe that resulted in a sweet cornbread that had a moist center, but limited the amount of butter (fat) that was added. If you are looking for a more cake-like cornbread you can increase the fat (and with that, the moisture level) and use 1/2 cup melted butter in place of the 1/4 cup. As always, we tolerate grass-fed butter in my household, but if you don’t you can swap out the butter for a dairy-free butter alternative or palm shortening, but it will affect the flavor slightly. Other than the butter the recipe is dairy-free.
We devoured this cornbread right from the skillet, but there are many recipes and many seasons that you can serve this cornbread with!
In a small saucepan, melt 1/4 cup butter and set aside to cool.
Grease a medium-sized cast-iron skillet with one tablespoon butter and set aside. (see note)
In a large bowl whisk together cornmeal, tapioca flour, baking powder, baking soda and salt until fully combined.
In a medium bowl whisk eggs, maple syrup, almond milk and cooled butter until fully combined.
Pour wet ingredients into dry, and whisk until fully incorporated.
Pour batter into skillet and bake for 18 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Let cool slightly before serving, slice and enjoy!
For dairy-free you can use a dairy-free butter alternative or use palm shortening, but it will affect the flavor.
Alternatively you can place skillet with butter inside of oven to get the skillet hot and take skillet out of the oven, brush butter along sides and pour in batter. This will ensure extra crunchy and brown sides.
This can also be baked as muffins. Grease muffin tins with butter and bake at 400 degrees for around 12-15 minutes, or until an inserted toothpick comes out clean. This will yield about 18 muffins.
If you are looking for a more cake like cornbread, use 1/2 cup melted butter in place of the 1/4 cup.
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This Instant Pot Corn on the Cob recipe makes getting corn on the table a breeze, without heating up your house and keeping all that juicy flavor in the cobs! And the spicy southern compound butter adds just the right amount of flavor to make this corn on the cob stand out!
Instant Pot Corn on the Cob
IT’S HERE! Southern Fried Chicken Dinner week. Each day this week we’ll be sharing a recipe to complete an epic southern dinner! We’re starting off with this easy corn on the cob, cooked in one of my favorite kitchen appliances: the Instant Pot!
Why Make Corn on the Cob in the Instant Pot?
Sure, there are a few other methods you can cook corn: steam, boil, grill. But we feel having this option in your back pocket on the nights when you don’t want to heat up the house with a pot of boiling water, or you don’t already have the grill going, the Instant Pot is the PERFECT way to cook it. Oh, and I can’t forget: THE FLAVOR. Cooking the corn in the Instant Pot yields the juiciest, most flavorful corn thanks to it’s quick cook under pressure. You can choose to leave the husk on during cooking, but we found it easier to take it off beforehand, or even better take it off at the store!
Can I grill the corn instead?
Of course you can! Here’s how to grill corn:
Preheat your grill for high heat and lightly oil your grate.
Peel back corn husks and remove silk. Spread out a piece of aluminum foil and add corn, then place 1 tablespoon butter, salt and pepper on each piece of corn.
Wrap each ear of corn tightly in the aluminum foil. Place on the prepared grill.
Cook for 20-30 minutes until tender!
What is Compound Butter?
Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. We infuse our butter here with classic southern spices like celery seed, white pepper and cayenne, among others.
What butter do you use?
We here at LCK love pasture-raised grass-fed butter, like Kerrygold or Vital Farms.
Stay tuned for the rest of the week for the Ultimate Southern Dinner:
6 small ears of corn, shucked and cleaned (see note)
Scallions, for garnish
To make compound butter: place butter, parsley and spices in a bowl and mash together. Transfer the butter to a small piece of parchment and wrap to form a log. Chill the butter until solid, about 1 hour.
To make corn: set a trivet in Instant Pot and add 1 cup of water, then set shucked corn on top of trivet.
Cook on high pressure for 3 minutes. Remember to turn the pressure valve to SEALING function before cooking.
Once done, use quick release function: turn knob to venting.
Remove corn and top with compound butter and scallions.
This recipe is for a 6 or 8 quart instant pot. If your IP is smaller, you may not be able to cook 6 corn cobs at once.
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This Mexican-Inspired Street Corn Salad is my new summer salad obsession! So much flavor, and simple to prepare. It will be a BBQ staple all season long. It’s naturally gluten-free and made with the option for cheese, making it dairy-free if you want it to be!
Let’s keep with tradition and grill up our corn! Perfectly fresh grilled corn is SO GOOD.
Now to get the kernels off, this way works…
But this way works much better!
Get those kernels off the cob, mix up the delicious sauce, mix together, and devour!
I used to not eat much corn. Not because I couldn’t digest it well, I can digest it decently, but because so much of it is genetically modified. Did you know corn is one of the most GMO crops? NOW I get my corn from my local farmers and feel GOOD about it. Plus, local fresh corn is so so so good. I’ll take it all summer long, please!
I can’t get enough of this salad. It’s easy to make and a different fun way to serve up your corn. A little bit of creaminess, a little tang, and a lot of fresh! Serve them up as a side for anything, but may I suggest this epic tostada?
Optional: 1/3 cup cotija or feta cheese, more for garnish
Preheat grill to medium-hot.
Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
Remove and let cool slightly. Cool enough to cut the corn.
Cut kernels off of the cob and place into a bowl.
In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!
*Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.
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