Avocado Corn Salsa


Avocado Corn Salsa

Here’s a tasty variation of salsa with healthy avocado.  You may want to make a double batch—the colors and flavor make it a crowd pleaser!
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 4
Calories 150 kcal


  • 2 cups frozen corn, thawed
  • 1 jalapeno pepper
  • 1/4 large red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 ripe avocado


  • Wash pepper and avocado.  Finely chop pepper.  Chop onion. 
  • Cut avocado in half and remove pit. Scoop out flesh with a spoon and chop.
  • In a medium bowl, combine corn, chopped pepper, onion, cilantro, lime juice, sugar, salt and avocado. Stir well to combine. Serve immediately and refrigerate leftovers.


Smart Shopping Tips:
  • Canned corn can also be used. Look for low sodium varieties, and drain and rinse before using.
  • Corn cut from the cob adds a fresh taste. You can buy corn at its peak during the summer months.
  • Select avocados which will give slightly to pressure. Hard avocados are not quite ripe, but you can ripen them at home by placing them in a paper bag for a few days.
Cooking & Serving Tips:
  • Serve with sturdy chips such as tortilla or pita chips.
  • Remove jalapeño seeds and membranes if you want less heat.
  • Add a little chopped tomato for color and texture.
  • Wrap up a scoop of Avocado Corn Salsa in a whole wheat tortilla for a nutritious snack.
  • Citrus juice such as lime or lemon keeps avocados from browning after cutting.
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