Grilled Corn and Avocado Salsa

This Grilled Corn and Avocado Salsa is a quick and easy recipe made with grilled sweet corn, juicy cherry tomatoes, creamy avocado, fresh cilantro, red onion, citrusy lime juice, and a few seasonings. Its bright flavors and textures make it the perfect snack enjoyed as a salsa with chips, solo as a salad, or a topping for tacos, quesadillas, grilled chicken, or fish.

This salsa is a bit smoky, a little sweet, and slightly creamy from the avocado. This recipe is so good that its use goes beyond a simple appetizer paired with tortilla chips.

I later found myself making it to serve as an optional condiment for my game day taco bar, and it was perfect when layered on a piece of grilled salmon or cod — or even served on the side. The possibilities are endless!

Ingredients you’ll need to make corn and avocado salsa:

• Fresh corn straight off the cob is the best for the sweetest and because the texture is second to none. You can certainly use canned corn, but you will lose that “pop” from its natural texture. You’ll also be grilling the corn, but you can roast it if the smoky flavor is not a high priority.
• For a little kick and more texture, you’ll need raw red onions that have been chopped into small pieces. If you don’t like the flavor of raw red onion, you can substitute white onion or soak the red onion in ice-cold water for 10 minutes to remove some of the bites.
• Cherry tomatoes add brightness to the salsa. You’ll want to chop these in half. Roma tomatoes work well, too.
• Fresh cilantro adds a bright, fresh flavor as well. You can use more or less to taste or swap it out for basil or parsley.
• Another highlight of this recipe is the avocados. They really take the salsa up a notch. They give the salsa a creamy texture that balances out the crunchier veggies.
• For the seasonings, you’ll need sea salt and black pepper to enhance the flavors. Plus, avocados need salt to shine.
• Last but not least, freshly squeezed juice from limes and a little olive oil bring it all together.
• If you want to add heat, toss in an optional jalapeño. Slice and add as-is or remove the seeds to reduce the amount of heat.

How to make corn and avocado salsa:

Making grilled corn salsa from scratch all starts with the corn.

Grill the corn. Preheat the grill to medium-high. Peel and remove the silk from the corn. Place the corn directly on the grill for 3 to 5 minutes per side or until it is charred and slightly soft. If you don’t have access to a grill, you can place the corn in the oven to roast them. Place cleaned corn in the oven and roast for approximately 20 to 25 minutes at 425°F, turning halfway through.

Shuck the corn. I’ve found that using a Bundt plan makes shucking the corn easier. Once shucked, place the corn kernels in a large bowl before mixing them with the other ingredients.

Mix all ingredients. Once your corn is grilled and shucked, chopped red onion, halved cherry tomatoes, chopped cilantro leaves, sea salt, black pepper, and optional sliced jalapeño into a large bowl. Squeeze in fresh lime juice from 2 limes before tossing everything together. Fold in the chopped avocados.

Because avocados are so tender, you’ll want to combine all other ingredients first so you don’t have to stir as much after adding the avocados.

Can I make corn and avocado salsa ahead of time?

I do not recommend making this salsa in its entirety ahead of time, but you can get things started. Combine all ingredients except the avocados, cover your bowl with plastic wrap, and store in the fridge. Don’t add avocados until ready to serve. When ready to serve, chop your avocados and gently fold them in.

Can I use canned or frozen corn?

My recommendation will always go with fresh corn so the salsa is fresh and has lots of sweetness and texture. However, canned or frozen corn can work. For canned corn, simply drain the corn before using. For frozen corn, make sure the corn is thawed before placing it on the grill.

What to eat with corn salsa:

• It’s perfect as a salsa served with tortilla or corn chips
• Serve it as a condiment to my Crispy Fish Tacos, Grilled Fish Tacos, or Quesadillas
• As a topping for grilled fish or chicken

It doesn’t get any better than a bowl of chips and salsa! This grilled corn salsa is the perfect recipe for your next Cinco De Mayo party, Taco Tuesday night, or when you want a delicious snack or a side. Enjoy!

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