This corn salsa is incredibly versatile – you can use it as an appetizer served with chips, as a topping for tacos, burritos, or other Tex-Mex fare, or even as a side dish! The crunch of the caramelized corn, with the smooth creamy texture of the avocado brings this dish to life.
Start by cooking the frozen corn according the the package directions. While this is cooking, begin chopping the onion, garlic, and jalepeno.
I used a yellow onion because that is what I had, but I’m sure a red onion would taste great as well!
After the corn is cooked, to add extra flavor, add it to a pan with a small amount of olive oil. Saute until the corn is slightly browned and then add the garlic, onion, and jalepeno. Cook for a few minutes, until the onion is cooked to your liking.
Next, start chopping all of the cold ingredients: tomatoes, bell pepper, avocado, and green onion.
Let the warm mixture cool slightly in a large serving bowl and then mix in the rest of the ingredients. Stir in the cumin and lime juice, and then season with salt.
Enjoy this salsa with chips, on a burrito bowl, or as a side dish – no matter how you eat it, there won’t be any leftovers!
| Prep Time |
| 15 minutes |
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This corn salsa is incredibly versatile – you can use it as an appetizer served with chips, as a topping for tacos, burritos, or other Tex-Mex fare, or even as a side dish! The crunch of the caramelized corn, with the smooth creamy texture of the avocado brings this dish to life.
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- 10 oz frozen corn defrosted
- 1/4 cup onion
- 1/2 jalepeno
- 2 cloves garlic
- 1 tsp olive oil
- 1/2 cup tomatoes
- 1/4 cup red pepper
- 1 Avocado
- 2 green onions
- 1 lime juiced
- 1/2 tsp cumin
- salt to taste
- Saute olive oil and defrosted corn until slightly browned.
- Add onion, jalepeno, and garlic and continue to saute until the onion is slightly cooked. Set aside in a serving bowl to cool.
- Mix in the chopped tomato, red pepper, avocado, and green onions.
- Season with cumin and salt.
- Serve at room temperature or cold.