Grilled Corn and Avocado Salsa Recipe - 9-Ingredient Recipe! (2024)

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ThisGrilled Corn and Avocado Salsa Recipeis loaded with fresh Summer produce. Creamy avocado, sweet grilled corn, tangy red onion, and more!

Call it cliche but Trevor and I are both from Iowa and we both absolutelylove corn. So naturally we went absolutely crazy for this grilled corn and avocado salsa recipe.I knew Trevor liked it when I looked over and he was literally shoving spoonfuls of it into his mouth, not even bothering with chips. Yep, it’s that good. 😉

A little tangy, a little sweet, a little spicy, a little creamy, and a whole lotta yummy!

Ingredients

I love the way all of the bright, fresh, summery produce really shines in this recipe!

I also love just how customizable this recipe is! Don’t like cilantro? Leave it out! Not a fan of spice? Omit the jalapeño. You really can make it just how you like it!

• Corn– adds a sweet flavor and a delicious pop of texture.
• Avocado– gives the salsa a creamy texture that goes so well with the crunchier veggies.
• Diced Tomatoes– I use Roma tomatoes but feel free to use your favorite.
• Diced Red Onion– make sure you dice these pretty small. Red onion has a really strong flavor so the smaller pieces distribute better throughout the salsa.
• Jalapeño– take the seeds out if you don’t like spice but if you prefer a little bit of extra heat, leave them in!
• Cilantro– adds a bright, super fresh flavor.
• Lime Juice– tossed with the veggies for a citrusy tang.
• Salt and Black Pepper– enhances flavors and adds a touch of heat.

How to make

This salsa disappearsso quickly in our household. Lucky for me, it’s ultra easy to make!

1. Place corn directly on a preheated grill or grill pan, then cook, turning occasionally, until charred and tender. Remove and let cool.
2. Place avocado, flesh side down, on the grill and cook until charred.
3. Cut the corn off of the cob and dice your avocado.
4. Place those, along with all other ingredients, in a large bowl and toss to combine.

Do you have to grill the corn?

Not necessarily. I love the extra layer of flavor the grilled corn adds but you can also boil it or roast it in the oven if preferred.

To roast corn,make sure it’s clean and shucked, wrap it in tin foil, and place it in the oven set to 400ºF for 15-20 minutes.

To boil corn,make sure it’s clean and shucked, then place it in boiling water for 5 minutes or until softened.

Can you use frozen corn?

I don’t recommend it. Frozen corn will be more watery and not nearly as fresh and flavorful as corn straight off the cob.

Can you use canned corn?

I definitely prefer fresh corn but canned corn will work if that’s what you have on hand—it just won’t be nearly as crunchy and fresh.

How to serve grilled corn and avocado salsa

I love this corn avocado salsa because it’s SO easy to make AND you can use it in so many different ways! It’s definitely hearty enough on its own but is also great with tortilla chips , as a side dish, or as a topping for another recipe!

• Sweet Potato Tacos
• Grilled Shrimp Skewers
• Shrimp Tacos
• Chicken Fajitas
• Grilled Pork Chops

How to store

Leftover corn avocado salsa will last in an airtight container in the fridge for 3-4 days.

I don’t recommend freezing it because it will become too watery when thawed.

– Jennifer