Charred Corn Avocado Salsa

Charred Corn Avocado Salsa came together one summer evening because I had leftover grilled corn plus a few ripe avocados that were begging to be used so I was throwing together something quick to scoop with chips and I didn’t expect this simple combo to become the star of the night but the sweet smoky corn combined with the creamy avocado were such a perfect match that I’ve been making it ever since and it never disappoints.

What I love most is how versatile in addition to how fresh this salsa feels since it’s got texture as well as color from the onions along with tomatoes while also offering a creamy bite from the avocado plus that hit of lime and cilantro that pulls everything together therefore it’s the kind of dish you’ll want to bring to every cookout and serve with everything from tacos to grilled chicken which means it’s always a hit.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Fresh corn – Lightly charred for that sweet smoky flavor.
• Avocados – Ripe and creamy they add body to the salsa.
• Red onion – Brings sharpness and a little crunch.
• Cherry tomatoes – Juicy and sweet they brighten up every bite.
• Cilantro – Adds freshness and that classic salsa kick.
• Lime juice – Ties it all together with zesty brightness.
• Olive oil – Helps coat and blend the flavors.
• Salt – Brings out all the natural flavor.
• Black pepper – A subtle background heat.

Tools You’ll Need

• Grill or skillet – To char the corn and give it that smoky taste.
• Sharp knife – For chopping veggies cleanly and evenly.
• Cutting board – A sturdy surface for all your prep.
• Mixing bowl – To toss everything together and blend the flavors.
• Spoon – To stir gently so the avocado stays chunky.

Instructions

Step 1:

I start by charring the corn—either on the grill or in a dry skillet over high heat—turning until the kernels are slightly blackened in spots then I let it cool and slice it off the cob.

Step 2:

I dice the red onion chop the cherry tomatoes and cube the avocado into bite-sized pieces and add them all to a large bowl.

Step 3:

I add the chopped cilantro then squeeze fresh lime juice over the mixture along with a drizzle of olive oil salt and pepper.

Step 4:

Using a spoon I gently toss everything together being careful not to mash the avocado too much.

Step 5:

I taste and adjust seasoning if needed then serve it immediately or chill for 15 minutes to let the flavors blend.

Tips

If your corn isn’t fresh you can use frozen corn just thaw and char it in a hot skillet. For an extra layer of flavor I sometimes add a minced jalapeño or a few dashes of hot sauce. If making ahead I keep the avocado out until the last minute to prevent browning.

Ways to Serve

This salsa is amazing with tortilla chips but it’s also perfect spooned over grilled chicken fish or steak. I love adding it to tacos burrito bowls or even as a topping for a breakfast egg scramble. It’s bright enough for summer but hearty enough to enjoy all year round.

Frequently Asked Questions

Can I use frozen corn in Charred Corn Avocado Salsa?

Yes just thaw it first and give it a quick char in a hot dry skillet.

How long does Charred Corn Avocado Salsa last?

It’s best eaten the same day but will keep in the fridge for up to 24 hours if stored in an airtight container.

Can I add spice to Charred Corn Avocado Salsa?

Definitely! Try adding jalapeño red pepper flakes or hot sauce for a kick.

See You in the Kitchen

I hope you give this Charred Corn Avocado Salsa a spot in your rotation it’s colorful flavorful and such a crowd-pleaser. Whether you’re dipping or topping a taco this recipe always delivers.

Happy Cooking!

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