This recipe is great when you want to serve salsa, but you’re looking for something a bit heartier and more unique. It’s also a great addition to for many other summer favorite recipes!
If you’d like to make this recipe into a salad, simply spoon a bunch of it over some romaine lettuce and drizzle with your favorite dressing (our Jalapeño Ranch dressing is delicious). Add some chicken, steak, or shrimp, and – voila! An easy, healthy dinner.
You can also use this recipe as a topping for tacos or grilled protein. You can mix in a can of drained black beans for extra protein, or even add some fresh diced peaches to the mix.
All to say, this is a basic recipe that is good on its own or used as a base to create something even more fabulous. I love these types of recipes, as it means I can make double the amount and reinvent it each day with leftovers.
Fresh Corn Salsa with Avocado
- 4 ears fresh corn
- 2 cups diced tomatoes (I used grape/cherry tomatoes for these photos)
- 1 avocado diced
- 1/2 cup diced onion
- handful chopped cilantro
- 1 tbsp olive oil
- salt and pepper to taste
- 1 jalapeño pepper, diced (optional)
- 1 lime, juiced
- Cut the corn kernels off the cob and roast for 15 minutes in the oven at 400 degrees or cook in a skillet.
- Cut the grape or cherry tomatoes into quarters or smaller pieces. Add to a large bowl.
- Add the rest of the ingredients to the bowl.
- Once corn is cooked, and cooled, add to the bowl and mix lightly.
- Season with salt and pepper.
- Squeeze the juice of one lime across and do one final toss.
- Serve with chips!
If you love corn and tomatoes and are looking for more recipes to showcase their flavor, check out this Butter Bean + Corn Salad Topped with Bacon + Tomatoes.
See more original recipes in our recipe library.