Corn Tomato 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 perfectly complements the creamy avocado and acidic tomato flavors. Your family and friends will it!
Tip for Corn on the Cob
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!
- corn - you can use fresh or canned corn for this recipe
- tomatoes - I used roma tomatoes but you could also use cherry tomatoes or grape tomatoes
- ripe avocados
- red onion
- bell pepper - yellow, orange, green, or red pepper are all good
- fresh cilantro (or parsley if you prefer)
- fresh lime juice
- ground cumin
- jalapeno pepper
- salt and black pepper
- In a medium-sized mixing bowl, combine all ingredients and gently stir to combine.
- Adjust seasoning to your taste.
Here are some ideas to customize this delicious recipe:
- If you're not a fan of cilantro, leave it out, or replace it with fresh parsley or chopped green onion.
- For extra protein, add 1 can of drained black beans to the salsa mixture.
- Jalapenos are a "mild hot" heat, if you like a spicier salsa, you can use scotch bonnet or habanero peppers instead.
Corn Tomato Avocado Salsa
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- 3 cups corn or a about 4 ears of corn
- 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!3 cups corn
- In a large bowl, combine all ingredients and gently stir to combine.3 cups 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 the seasoning to your personal taste.
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