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     Corn and Avocado Salsa 



Fresh corn makes all the difference in this dish, and it doesn't take that much.  I love it as a dip



for chips but it also works great as a salad entree.





  3 ears of fresh corn, husks and silks removed; kernels cut off


•  1 to 2 avocados, peeld, pitted and cubed

•  1 small red onion, ¼-inch dice


•  1 cup fresh diced tomato (or quartered cherry tomatoes)

•  1 sweet bell pepper, seeded and diced

•  1 clove of garlic, minced

•  ¼ cup of chopped cilantro

•  Juice of 1 lime

•  2 Tbsp olive oil

•  1 tsp sea salt

•  ¼ tsp black pepper

You will need a large bowl with a fitted lid.


1.  Fold all ingredients in a large bo  wl, making sure the avocado is well incorporated.  Season to taste.

   Cover; chill at least 1 hour.


•  You can add up to 1 cup of drained and rinsed black beans.

•  1 small jalapeno pepper, seed and chopped can be added.


corn and avocado salsa, best corn salsa, corn and black bean salsa

The best Corn and Avocado Salsa.
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