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.

corn salsa with blue corn tortilla chips

I love serving this corn salsa with blue corn tortilla chips for the contrast in color. I’m always passing along my favorite Simple Truth Organic finds from Kroger — their corn chips (blue or regular) are my favorite.

Fresh Corn Salsa with Avocado

Liza Graves
This tangy salad is the perfect side dish this summer!
3.78 from 9 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer or Side, Salad, Side Dish
Cuisine American
Servings 12 people
Calories 168 kcal


  • 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!


Serving: 0.75cupCalories: 168kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 20mgPotassium: 564mgFiber: 5gSugar: 6gVitamin A: 629IUVitamin C: 41mgCalcium: 17mgIron: 1mg
Keyword corn, Salad, summer tomatoes
Tried this recipe?Rate it above to let us know how it was!

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.

Butter Bean and Corn Salad

This is a reader-favorite recipe — for good reason. Check out this Butter Bean + Corn Salad HERE.


See more original recipes in our recipe library.

About the Author
Liza Graves

As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!