Roasted Corn Avocado Salsa

As the sun warms the days and summer gatherings start to fill our calendars, there’s nothing quite like the vibrant and refreshing flavors of a well-made salsa. Enter the delightful roasted corn avocado salsa—a dish that captures the essence of summer in every bite. With its sweet, smoky corn, creamy avocados, and zesty lime, this salsa is not only a feast for the eyes but also a burst of flavor that can elevate any meal. Whether you’re serving it as a dip with tortilla chips, using it as a topping for grilled fish or chicken, or simply enjoying it on its own as a refreshing side dish, roasted corn avocado salsa is incredibly versatile.

Discover the vibrant flavors of summer with this delightful roasted corn avocado salsa recipe. This refreshing dish combines sweet roasted corn, creamy avocados, and zesty lime, making it perfect as a dip, topping, or standalone side. Packed with vitamins and healthy fats, this nutritious salsa is easy to prepare and versatile for any summer gathering. Learn how to highlight each ingredient's freshness and enjoy a burst of flavor in every bite.

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Ingredients

2 cups fresh corn kernels (about 4 ears of corn)

2 ripe avocados, diced into bite-sized pieces

1 medium red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, finely chopped

Juice of 1 lime

1 jalapeño, seeded and minced (optional, adjust for heat preference)

2 tablespoons olive oil, divided

Salt and pepper to taste

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the corn.

Roast the Corn: In a large mixing bowl, combine the fresh corn kernels with 1 tablespoon of olive oil, seasoning generously with salt and pepper. Spread the seasoned corn evenly on a baking sheet and place it in the preheated oven. Roast for 15-20 minutes, stirring halfway through, until the corn is tender, slightly charred, and caramelized.

Prepare the Vegetables: While the corn is roasting, begin preparing the other ingredients. Dice the avocados into small cubes, finely chop the red onion, and halve the cherry tomatoes. If you're using jalapeño for an extra kick, mince it finely after removing the seeds.

Combine Ingredients: In a large mixing bowl, add the roasted corn once it's done cooling slightly. Then, incorporate the diced avocados, chopped red onion, halved cherry tomatoes, cilantro, and minced jalapeño. Gently fold the ingredients together to ensure an even distribution.

Dress the Salsa: Drizzle the remaining tablespoon of olive oil and freshly squeezed lime juice over the combined ingredients. Carefully toss the mixture again until everything is well blended. Taste and add additional salt and pepper as needed to enhance the flavor.

Chill & Serve: For optimal flavor infusion, cover the bowl and let the salsa chill in the refrigerator for at least 30 minutes before serving. This resting period allows the fresh ingredients to meld beautifully. Serve with crispy tortilla chips, or use it as a fresh topping for tacos, grilled fish, or chicken.

Prep Time, Total Time, Servings:

15 minutes | 35 minutes | 6 servings

Presentation Tips: Serve the salsa in a colorful bowl with a sprig of cilantro on top for a vibrant finish. Accompany it with a platter of tortilla chips arranged in a circle around the salsa bowl. Enjoy!