Description
This Grilled Corn and Avocado Salsa is a quick and easy dip recipe is made with grilled sweet corn, juicy cherry tomatoes, creamy avocado, fresh cilantro, red onion, lime juice, and a few seasonings.
Ingredients
Units
Scale
- 4 ears of corn (2 cups corn)
- 1 medium red onion, chopped (1 cup red onion)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp extra-virgin olive oil
- 2 small limes (1/4 cup lime juice)
- 2 medium avocados, chopped
- 1 jalapeño, seeded and diced, optional
Instructions
- 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.
- Shuck the corn and place the corn kernels in a large bowl before mixing them with the other ingredients.
- Add the red onion, cherry tomatoes, cilantro, sea salt, black pepper, olive oil, and sliced jalapeño into a large bowl. Squeeze in the fresh lime juice before tossing everything together.
- Fold in the chopped avocados and serve immediately.
Notes
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.
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.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Grill
- Cuisine: American