This Avocado Corn Salsa is packed with fresh veggies, creamy avocado and black beans, and a zesty pop with a citrusy coating. Enjoy this bright and hearty salsa as an appetizer, over pork, chicken, or steak, and with all your favorite Mexican dishes. You’ll love how quick and easy it comes together and be in awe of the textures and flavors bursting from this salsa recipe.
What is Corn Salsa
This bright and lively dip is a fresh corn salad mixed in with crisp vegetables that can be used to serve as an appetizer, enjoy as a snack, or as an additional fresh and lively flavor to entrees. This combination of corn, black beans, avocado, and peppers are tossed in a light citrus dressing with cilantro for a hearty satisfying addition to pork, chicken, and tacos for an extra pop of flavor.
Corn Avocado Salsa – The EASY Way!
There are so many reasons to love this crunchy creamy salsa recipe!
- So Easy to make! – Chop, squeeze, mix, and chill… to put it simply.
- No cooking required– Just chop, stir and go for quick appetizer/dip everyone loves!
- Healthy– This is not only packed with flavor but it is also full of wholesome vegetables and beans. I love that you can feel good about eating it!
- Great make ahead recipe – Save yourself time and prepare it the day before or prep your veggie beforehand. *See tips below about adding the avocado last.
- Goes with so many dishes – Of course, you can enjoy avocado corn salsa as a dip by itself, but you’ll be missing out if you don’t try this with some of your favorite recipes. Make more appetizers with it, serve over some tasty main dishes including your favorite Mexican recipes, and it is extra tasty with breakfast egg dishes!
Ways to Enjoy Corn Avocado Cilantro Salsa
This dip is a mixture of bright, crispy textures and smooth, creamy textures for one delicious bite! What is really great is how versatile this salsa is and the many recipes you can include it in. Or, just dive in with a tortilla chip for a tasty dip. Here are a few of my favorite ways to use this avocado corn salsa.
Appetizer and Snacking ideas
- Dip – Serve with chips, veggie sticks, and pita to scoop up this as a dip.
- Crostini – Spoon this salsa on crusty pieces of bread and enjoy it as a Salsa Crostini.
- Eggrolls – Fill an eggroll wrapper with this salsa
- Salad – Add salsa on top of some fresh greens for a light salad.
Main Dish Ideas
Add a scoop of this Corn and Avocado Salsa to your choice of protein to really make an everyday meat flavor loaded and “fancy”! I also like to pair it with black beans and cilantro lime rice for a full meal.
- Shake and Bake Chicken
- Garlic Herb Steak
- on top of Burgers
- Crock Pot Pork Carnitas
- Grilled Cilantro Lime Chicken
- Southwest Pork Chops
Salsa is the best condiment for Mexican dishes and there are so many recipes to try it on.
- Tacos: pork carnitas tacos, ground turkey tacos, beef tacos, and chicken tacos.
- Enchiladas: carnitas enchiladas, chicken enchilada, and beef enchilada skillet.
- Burritos: pork burritos and a chicken burrito skillet.
- Fajitas: chicken fajitas, steak fajitas, and baked fajitas.
- and more: pork carnitas bowl and Mexican rice.
Spoon this corn and avocado salsa over scrambled eggs or one of these yummy recipes
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This avocado corn salsa dip recipe is as simple as promised! Just 10 minutes for a wholesome appetizer, snack or side dish.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
- Corn – I love using frozen corn for a quick salsa, but you can also use drained canned corn or fresh corn cut off the cob that has been cooked.
- Black Beans – Drained and rinsed black beans, or make your own with this recipe for black beans from dry beans.
- Avocado – Because avocados tend to brown quickly, try adding it in right before serving for freshness.
- Cilantro – I love the citrusy flavor of cilantro. Chop it up fresh and mix in the leaves and stems.
- Red onion – You can use any onion here, but red has a bold flavor that shines through the other ingredients for a zesty bite.
- Jalapeno – Do you like it spicy or not so spicy? Don’t lose out on the flavor of the jalapeno because of the heat! Clear out all the seeds and the white rib of the pepper to reduce heat and keep all the great flavor. Or leave them in for all the spicy goodness.
- Red bell pepper – It’s less bitter and a smidge sweeter than a green bell pepper, but feel free to use any color you’d like! Orange and yellow peppers are comparable flavor choices. This is a beautiful contrast to the other colors in this salsa, too.
- Lemon and Lemon juice – Fresh is always best when it comes to citrus juice in fresh dishes. Lemon juice helps to balance and merry the flavors for a bright, zesty pop of flavor.
- Vegetable oil – We don’t use much oil in this recipe, just enough to help carry the citrus juices and other flavors throughout the salsa. You can use any oil you’d like.
- Salt – Don’t skip the salt. It brings out so much flavor and also helps to balance the taste of the salsa.
- Don’t skip the oil, if possible. This small amount of vegetable oil help to preserve the fresh vegetables and carry the flavors throughout the salsa.
- Add the avocado right before serving. Avocados will brown so for best results, wait until right before serving to toss in the avocado to reduce browning and for freshness.
- Chop vegetables finely and evenly – The flavors build and combine better when cut to similar small sizes. You can use a food processor to quickly chop the vegetables and cilantro and then stir in the corn, beans, and avocado.
- Let the salsa chill out – To develop all the flavors you should let it rest for at least 30 minutes in the refrigerator. If you want the best flavor, allow it to sit for 2 hours or up to 24 hours before eating. Give it a good stir before diving in!
- Prep salsa ahead of time – You can make this avocado and corn salsa dip ahead of time and get a nice chill on it before serving. *Note the above tip that suggests adding the avocado right before serving.
Recipe Short Cuts
If you need to make this recipe but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Precut vegetables – If you know you want to enjoy this dip later, use some time beforehand to prep your vegetables. You can store them in zip-top bags or air-tight containers until ready to mix!
- Use a food processor – This is the quickest way to get this salsa ready to add the remaining ingredients. Plus, it’ll save your hand from chopping!
- Thaw frozen corn – Pull the corn out of the freezer and thaw it in the refrigerator overnight to make the next day.
If you love this corn salsa with avocado recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Black Bean Corn Avocado Mango Salsa – Whew, that’s a mouthful, just like this juicy, sweet, and creamy salsa. This combination of fruit and veggies is amazing on chicken and pork.
- Avocado Corn Tomato Salsa – Slice cherry tomatoes in half and toss into this recipe for easy addition.
- Black Bean Corn Avocado Salsa – Remove the peppers from this recipe for a simpler but still delicious corn salsa recipe.
How to store Avocado and Corn Salsa
If you have leftovers after making corn avocado cilantro salsa, then it is your lucky day! It saves well and can make the start of another delicious dish.
To save leftovers, place it in an airtight container and store:
- in the refrigerator for 1-2 days
- leave out the avocado if possible
More EASY Dip Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my appetizer recipes here, or see a few of our readers favorite recipes below.
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Avocado Corn Salsa
- 2 cups frozen corn thawed
- 1 cup black beans drained and rinsed
- 1 avocado diced
- 1/4 cup cilantro finely chopped
- 1/4 cup red onion finely chopped
- 2 tbsp fresh jalapeño finely diced
- 1/4 cup red bell pepper finely diced
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1/2 tsp salt
- Mix all ingredients together.
- Chill for 30 minutes.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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