This Sweet Corn, Tomato and Avocado Salsa is the perfect summer side dish to serve with grilled chicken or steak at your next cookout!
I love visiting the Farmer's Market in the summer to pick up some local corn on the cob for dinner. It's always a family outing with everyone picking out their favorite fresh foods - and of course bakery items, too. But here in New England, there won't be local corn for months.
The best way to get sweet fresh corn is to visit your local grocery store to purchase non-GMO Sunshine Sweet Corn. It's grown in Florida so you don't have to wait for summer, making it easy to cook with this healthy - and delicious - ingredient!
This is a beautiful, fresh and delicious dish for summer - plus, it's perfect Cinco de Mayo. In a way, I feel like Cinco de Mayo is the unofficial start of summer. It's the perfect time to invite friends over for scrumptious meal.
If you make this salsa, I promise your friends will be impressed! In fact, Mr. Juggling Act ate two helpings the first time I served it. The sweet tender corn is the perfect complement to the creamy avocado and acidic tomato flavors. Your family and friends will it!
The easiest way, I think, to take corn off the cob is to put a cereal bowl upside down inside of a larger mixing bowl. Place the corn upright on the smaller bowl and cut vertically. The kernels will fall into the larger bowl and you won't have a giant mess!
In a medium-sized mixing bowl, combine all ingredients and gently stir to combine.
Adjust seasoning to your taste.
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Sweet Corn, Tomato and Avocado Salsa
Here's how easy it is to make this delicious Sweet Corn, Tomato + Avocado Salsa:
Sweet Corn, Tomato, and Avocado Salsa
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- 4 ears corn roasted and kernels removed from the cob
- 2 large tomatoes diced
- 1 large avocado peeled, seeded and diced
- ½ cup red onion chopped fine
- ½ cup bell pepper chopped fine
- ¼ cup fresh cilantro chopped finely
- 1 lime juiced (plus more if desired)
- 1 teaspoon powdered cumin
- 1 tablespoon jalapeno pepper minced
- sea salt to taste
- fresh ground pepper to taste
- The easiest way, I think, to take corn off the cob is to put a cereal bowl upside down inside of a larger mixing bowl. Place the corn upright on the smaller bowl and cut vertically. The kernels will fall into the larger bowl and you won’t have a giant mess!4 ears corn
- In a medium-sized mixing bowl, combine all ingredients and gently stir to combine.4 ears corn, 2 large tomatoes, 1 large avocado, ½ cup red onion, ½ cup bell pepper, ¼ cup fresh cilantro, 1 lime, 1 teaspoon powdered cumin, 1 tablespoon jalapeno pepper, sea salt to taste, fresh ground pepper to taste
- Adjust seasoning to your taste.
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Mary Beth says
First, your recipe looks amazing! My family really enjoys salsa and I know they would love this. Secondly, we stopped eating corn because of the GMOs but we do miss it.
Ang Paris says
Thanks for your kind words. The non-GMO was a big deal for me, too. My daughter LOVES corn on the cob so I was thrilled about non-GMO Sunshine Sweet Corn!
YES! I am obsessed with using fresh corn in my homemade salsas! I can't wait to try this recipe 🙂
This meal was a delicious combination with the fresh salsa and the grilled chicken. If you have leftovers try it in an omelette the next morning. Adding the leftovers to an omelette was a great way to finish some of the extra we had.
Looks so good! My family would love this!
Linda Smith says
Corn, avocado and tomato are some of my very favorite things! Pinning this now...YUM!
I made this without the cilantro and it was so good!
This looks so pretty, I bet it tastes good too 🙂
Karyl | Karyl's Kulinary Krusade says
I make a nearly identical salsa/salad, and it is SO delicious! I eat it all the time in the summer, when everything is so fresh
Ang Paris says
You're right, it's so great to have all the fresh veggies and fruits in season!
Heather Luckhurst says
THanks for sharing this delish recipe!! A great one for summer!!
I love chunky salsa recipes. Thanks for sharing at the Monday Funday Link Party. - Emily