Avocado Salsa features fresh, all-natural ingredients including avocados, sweet corn, crisp red onions, jalapeño peppers and more. Instructions for both boiling and grilling the corn are included! Either way, you’ll love how your summery salsa turns out.
Check out more of my favorite avocado recipes like chicken salad stuffed avocado and avocado salmon.
Table of Contents
It’s safe to say that this avocado salsa recipe is my latest obsession! I first made it to pair with my favorite baked salmon, but I loved it so much that I’ve been making it all by itself ever since. If you live in a warmer climate like I do here in Florida, you know that you can never have too many summery recipes like this one.
The combination of fresh ingredients in this salsa is what makes it so vibrant and perfect for sunny days! Serve it on Cinco de Mayo, game day, or really any other time that you have the hankering for it. It’s also delightful to snack on while you lounge by the pool! Or, pop it in your picnic basket for some added freshness.
If you take a quick look at the ingredients pictured below, you may notice that they’re all natural. Plus, there aren’t too many ingredients listed, making this salsa recipe delightfully simple. A quick trip to the produce section of the grocery store will give you everything you need to make this avocado corn salsa!
Ingredient Notes
Avocados – Make sure they’re fresh and ripe avocados! Scroll down below to find a section for info on how to pick the best avocados.
Corn on the Cob – it’s great to to buy corn that still has the husks but you can also get corn on the cob that has been cleaned. You can either boil or grill it – instructions for both methods can be found in the recipe card.
Jalapeño – Jalapeños are considered a milder chili pepper. With that being said, if you have a sensitivity with peppers, you can either remove the seeds or choose young peppers since they’re less spicy. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins.
Lime Juice – Use freshly squeezed lime juice for the very best flavor!
Spices – A medley of cumin, chili powder and salt create the very best flavor in this salsa. Add more or less to taste.
See recipe card for complete information on ingredients and quantities.
How to Make Avocado Salsa
Prepare for boiling. Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
Cook the corn. Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 7-10 minutes, until tender (1).
Cut off the kernels. Take all the corn out onto a cutting board and let it cool enough to be handled. Stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Make sure to follow the natural curve of the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
Cut the avocados. Cut each avocado in half and take out the pits. Peel avocado skin off and dice the meat into cubes (2).
PRO TIP: You can grill the corn instead if you’d like! Just scroll down to the recipe card at the bottom of the page for more info on that process.
Assemble salsa. Combine the corn, avocados, red onions, cilantro, and jalapeños in a bowl. Add the salt, cumin and chili powder.
Mix it all together. Squeeze lime juice all over the veggies (3). Gently mix everything until evenly incorporated (4, 5). Serve right away.
Storing Instructions
Make sure to store your avocado salsa in an airtight container in the refrigerator. You can squeeze a little more fresh lime juice over the top to help keep avocados from browning.
Properly stored, the avocado salsa should last up to 3 days. Unfortunately, any longer than that and avocados won’t be good anymore.
How To Tell If Avocado Is Ripe?
Touch – Test if your avocado is ripe by giving it a gentle squeeze. If it’s super soft, it’s too ripe. Too firm and it’s not quite ripe enough. Avocados are notorious for being finicky, so consider buying one or two more than you need just in case.
Skin – The skin of a ripe and ready to eat avocado should be dark green, nearly close to black with some wrinkles but none that are too deep. Unripe avocados are usually a lighter, brighter green with tight, smooth skin. Overripe avocados are basically brown with deep wrinkles.
Stem – Gently test the stem on the avocado. If it’s still pretty well attached, it’s good to go. If you gently push the stem and it comes off without any resistance or falls off in your hand, chances are, that avocado is too ripe.
Recipe FAQs
Feel free to throw it more if your favorite fresh veggies. Try adding some bell peppers, tomatoes, cucumber, or spicier chili peppers. You can also mix in some crumbled feta cheese of cotija cheese.
Slice the corn off of the cob once it’s cooled enough to handle. Stand the corn up on a rimmed baking sheet to help contain the kernels (so they don’t go everywhere). Using a sharp knife, slice the kernels off from top to bottom, following the natural curve of the corn.
You can prepare most of the salad ahead time, just DON’T cut or add the avocado until ready to serve. Prepare the corn and mix it with red onion, jalapeno, cilantro, and the spices. Mix it together and transfer the mixture into an airtight container. Refrigerate for up to 24 hours. When you’re ready to serve, peel and cut ripe avocados and add it to the prepped mixture. Squeeze lime juice all over the avocados and gently mix the salsa together until avocado is evenly incorporated.
More of the Best Salsa Recipes
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Avocado Salsa Recipe!
Ingredients
- 4 avocado
- 2 corn on the cob
- 1 small red onion or 1/2 bigger one
- 1-2 jalapeno peppers
- 1/4 cup fresh minced cilantro
- 2 limes – juice only
- 1 1/2 tsp ground cumin
- 1/2-1 tsp chili powder more or less to taste
- 1 tsp coarse salt more or less to taste
Instructions
Cooking corn on stove-top:
- Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
- Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 7-10 minutes, until tender.
- Take all the corn out onto a cutting board and let it cool enough to be handled.
- To cut corn kernels off the cob: stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
Avocado Salsa:
- Cut each avocado in half and take out the pits. Peel avocado skin off and dice the meat into cubes. Add diced avocado to the mixing bowl with corn kernels.
- Dice red onion and jalapenos (remember you can discard the jalapeno seeds and membrane to make it less spicy) and add both to the bowl as well.
- Mince cilantro and mix it in with the mixing bowl with veggies. Add salt, cumin, and chili powder.
- Squeeze lime juice all over the veggies. Gently mix everything until evenly incorporated. Serve right away.
Notes
To Grill Corn:
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Prepare your charcoal until it’s ashed over. Move it to one half of the grill so that you have a cooler grill side and a hotter grill side. Make sure the grate is clean.
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Snip the silk whiskers sticking out of the top of the corn husk but leave the rest of the corn in a husk. Lay it on the grill, with the bottom of the husk towards the cooler side of the grill. Close the grill and cook for 13-15 minutes, turning it every 3-4 minutes.
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Take corn off the grill and carefully, using tongues, take off the husk and the silk. Brush corn with melted butter or avocado oil and place back on the grill. Close the grill and cook, turning it every 3-4 minutes, until lightly charred on all sides.
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Take corn off the grill and let it cool until it can be handled.
Diana says
These salsa taste so fresh and was a huge hit!
LyubaB says
I am glad you liked it, Diana!