This easy avocado corn salsa takes no time at all – just however long it takes you to dice everything up! Loads of texture and flavor mean this pairs well with so many dishes.
We’ve all been there. The gang’s coming over for a quick gathering and you always seem to forget something! Well, this recipe is ready in as little as 10 minutes and it tastes best right after preparing, so it’s the perfect party dip!
Whether you are having a Mexican recipe fiesta or just lots of appetizers, this will fit right in. These are likely ingredients you already keep on hand if you do a lot of cooking, and it’s also great to make on Taco Tuesday. Let’s cook!
Ingredients for Corn and Avocado Salsa
Open a couple cans and bring out the knife. This salsa requires some knife skills. Everything is given a simple dice, but it takes a bit of practice to get your sizes uniform – you’ll get there!
- Avocado: Nice and creamy! Avocado adds a creamy texture to this dip that can’t be beat.
- Corn: Corn is canned at the peak of freshness and is super easy to use here. Feel free to use fresh corn from the cob if it’s in season!
- Bell Pepper: Red peppers have a mild flavor compared to green. Feel free to use orange here, too!
- Red onion: The bite of red onion really adds to the salsa. I finely chop this so it isn’t overwhelming.
- Cilantro: I hope you aren’t one of those “cilantro tastes like soap” people because it really is the star of the show here!
Make Ahead tip
If you are worried about cutting it too close to party time, feel free to do a bit of prep work ahead. The pepper and onion can be cut ahead of time and left covered. Save just the avocado and cilantro for the end so you can toss and serve in five minutes.
How to make Quick Avocado Corn Salsa
This recipe is great for practicing your knife skills! As long as your knife is sharp, there shouldn’t be any trouble. Aim to make all your chops consistent in size, just a bit larger than the corn for reference.
Step 1: Prep
Drain the corn well (you can do this ahead) and chop everything else up. I like to squeeze the lime over the avocado as I’m dicing to help prevent browning.
Step 2: Toss
Gently toss the ingredients together to combine.
Step 3: Serve
Ready to go! This salsa tastes best the same day it is made, before the ingredients start to degrade. Serve immediately or cover tightly and chill for a little later.
Inside Out: This recipe would be great to use to stuff an avocado. Instead of dicing your avocado, make the salsa without it and scoop it right into half an avocado.
Roasted: Feel free to roast fresh summer ears of corn on the grill, then remove the kernels. About 4 ears equal the two cans called for.
Change the Color: If the red bell peppers don’t look too hot, feel free to grab an orange one. I’ve even seen pretty red and yellow striped ones at times.
Easy Squeezy: Fresh lime juice is where it’s at. You’ll need them for the drinks anyway, right?
Avocado Salsa Plays well with
What isn’t this salsa good on?? I can’t think of much! I definitely recommend this salsa for tacos and nachos as well as simply dipping with chips.
- Tempeh Taco Meat is dark, hearty, and spicy and will be brightened up with this amazing corn and avocado salsa.
- Vegan Pulled Pork Nachos need some color to liven things up! I’d also go ahead and add Cashew Queso on top, too.
- Don’t forget dessert! The perfect ending to your party would be Mexican Paletas. This brings your meal full circle from dips to drips.
- 2 15-oz cans corn drained, 432 g each
- 1 red bell pepper diced
- ½ cup finely chopped red onion about ½ of an onion
- ½ cup finely chopped cilantro 30 g
- 2 cloves garlic minced
- 2 Tbsp lime juice 30 mL
- ¼ tsp salt
- 2 large avocados
- Prep: Prep all ingredients. Cut avocado into cubes last to prevent browning (I like to cover the avocado in lime juice while cutting to further prevent browning).
- Assemble: Gently toss together all ingredients in a large bowl.
- Serve: Serve immediately, or cover tightly and let chill until ready to serve. Best served within a day.