Grilled Corn Avocado Salsa

Sweet grilled corn meets creamy avocado with pops of zesty lime in this Grilled Corn and Avocado Salsa, which makes everything from backyard dinners to taco nights more exciting. Bringing just the right balance of freshness and bold Mexican flavors, this salsa comes together quickly and disappears even faster.

I first threw this recipe together at a family barbecue when I had some leftover corn still warm from the grill and it instantly became our new favorite snack. Now it is a must at every gathering and I love watching the bowl empty faster than anything else on the table.

Ingredients

• Fresh corn on the cob: gives juicy pop and charred notes Grilling the corn brings out sweetness so go for ears that feel heavy and have bright green husks
• Ripe avocado: provides creamy richness Look for slightly soft avocados with dark green pebbly skin that yield to gentle pressure
• Small red onion: adds crunch and a mild sharp bite Slice thinly and choose onions with shiny tight skins for best freshness
• Medium ripe tomato: boosts freshness and color Pick a tomato that is firm but slightly yielding with a bright color
• Jalapeño: brings gentle heat and zip Choose glossy jalapeños with unblemished skin Mince finely to get even heat
• Fresh cilantro: gives a herbal kick and classic flavor Pick bunches that are leafy green and fragrant Rinse well before chopping
• Lime juice: ties the flavors together with tart brightness Always use freshly squeezed lime for vivid flavor
• Salt: lifts and balances all the ingredients
• Black pepper: adds a finishing touch of warmth

Step-by-Step Instructions

Grill the corn:

Cook corn ears directly on a hot grill turning every few minutes until each side is lightly charred and the kernels are tender It usually takes about ten minutes Let the corn cool just enough to handle comfortably The char adds that signature smoky sweetness you will notice in every bite

Prepare the fresh ingredients:

Use a large sharp knife to cut the kernels from the cob. Dice the avocado and tomato very evenly for a nice mix in every scoop. Chop the onion and mince the jalapeño as finely as you like depending on your preferred texture and spice level. Chop the cilantro leaves only just before using to keep them fresh and perky.

Mix the salsa:

Combine the grilled corn kernels avocado red onion tomato jalapeño and cilantro in a generous mixing bowl. Gently fold the ingredients together so the avocado keeps its shape. This careful tossing helps every bite taste balanced.

Add lime and seasonings:

Squeeze the juice of a fresh lime evenly over the salsa. Season with a good pinch of salt and a few cracks of black pepper. Toss gently once more so every ingredient catches the lime and seasoning.

Let the flavor meld:

You can serve it immediately but if you let the salsa sit for about ten minutes the flavors become even brighter and more harmonious. The lime helps tie it all together.

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Avocado is what makes this salsa so addictive and satisfying I think of my dad every time I make it because he always tries to sneak a few extra bites straight from the bowl The creaminess with the charred corn is pure comfort

Storage Tips

This salsa is best enjoyed fresh but if you have leftovers press a piece of plastic wrap directly onto the surface before refrigerating to minimize browning from the avocado It will keep for about a day and still taste bright

Ingredient Substitutions

If you cannot find fresh corn use about one and a half cups thawed frozen corn and toast it in a dry skillet until golden Lemon works if you are short on limes and if you love extra spice try serrano pepper instead of jalapeño

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Serving Suggestions

Scoop it up with tortilla chips spoon over grilled chicken or fish or sprinkle on top of beef tacos For a beautiful salad try serving it over mixed greens with some queso fresco crumbled on top The salsa also makes summer burgers and veggie sandwiches taste super fresh

Cultural and Historical Context

This salsa draws on classic Mexican flavor pairings from street corn elotes to chunky guacamole Blending grilled corn and creamy avocado creates a fusion of beloved tastes and textures you find in Mexican home cooking especially during summer when both corn and avocados are at their peak

Recipe FAQs

→ How do I prevent avocado from browning in this salsa?

Toss the avocado with lime juice immediately after dicing. The acidity helps slow browning and keeps the salsa vibrant.

→ Can I use frozen corn instead of fresh?

Yes, thaw and drain frozen corn, then briefly char in a hot skillet to add a grilled flavor if you lack fresh ears or a grill.

→ How spicy is this salsa?

The jalapeño gives a gentle heat. You can adjust the spiciness by adding seeds or extra pepper, or omitting it for mild taste.

→ What can I serve with this salsa?

It pairs perfectly with tortilla chips, tacos, grilled meats, or mixed into salads for a burst of flavor and texture.

→ How long can this salsa be stored?

For best texture, enjoy within 1 day. Store in an airtight container in the fridge. Stir gently before serving.

→ Do I need to chill the salsa before serving?

It can be served immediately or after sitting for 10 minutes to allow flavors to meld. Chilling isn't required but can be refreshing.