Ingredients
Scale
- 2 large ripe avocados, diced (about 2 cups)
- 2 cups fresh corn kernels (about 3 ears of corn, or 1½ cups frozen, thawed)
- 1½ cups cherry tomatoes, halved or quartered
- ⅓ cup red onion, finely diced
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- ⅓ cup fresh cilantro, chopped
- 1 clove garlic, minced or pressed
- Juice of 2-3 fresh limes (about ¼ cup)
- ½ teaspoon ground cumin
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: ½ teaspoon chili powder for extra depth
Instructions
- Prepare the Corn: If using fresh corn, remove the husks and silk, then stand each ear upright in a large bowl. Using a sharp knife, carefully slice downward to remove the kernels from the cob. Rotate and continue until all kernels are removed. If using frozen corn, make sure it’s completely thawed and pat it dry with paper towels to remove excess moisture.
- Prep the Avocados: Cut the avocados in half lengthwise around the pit. Remove the pit by carefully striking it with the heel of your knife and twisting. Scoop out the flesh with a spoon and place in your large mixing bowl. Cut into ½-inch cubes—not too small or they’ll turn mushy, not too large or they won’t distribute well.
- Prepare the Vegetables: Wash and halve (or quarter if large) the cherry tomatoes. Peel and finely dice the red onion into very small pieces. Cut the jalapeño in half, remove seeds and white membranes for mild heat (or leave them for more spice), and mince finely. Roughly chop the cilantro leaves and tender stems. Mince or press the garlic clove.
- Combine Everything: Add the corn kernels, tomatoes, red onion, jalapeño, cilantro, and garlic to the bowl with the diced avocados.
- Season and Dress: Squeeze the fresh lime juice over all the ingredients. Sprinkle with cumin, salt, and black pepper. If using chili powder, add it now.
- Fold Gently: Using a large spoon or rubber spatula, gently fold all ingredients together. Use a folding motion rather than stirring vigorously—you want to combine everything evenly without mashing the avocados. The avocado should stay in distinct cubes, not turn into guacamole.
- Taste and Adjust: Taste your salsa and adjust seasonings as needed. You might want more lime juice for brightness, more salt for flavor depth, or more jalapeño for heat.
- Rest and Serve: For best flavor, let the salsa rest for 10-15 minutes at room temperature before serving to allow flavors to meld. Give it a gentle stir, then transfer to a serving bowl and enjoy!
Notes
- Avocado Ripeness: Avocados should be ripe but still slightly firm. Overripe avocados will turn mushy when mixed.
- Prevent Browning: The lime juice helps prevent oxidation, but this salsa is best consumed within 4-6 hours of making it.
- Corn Options: Grilled or roasted corn adds amazing smoky flavor—try it if you have time!
- Spice Level: Start with half the jalapeño if you’re heat-sensitive. You can always add more.
- Texture Tip: Cut all ingredients to similar sizes (about ½-inch pieces) for the best eating experience.
- Make It Creamier: Mash a small portion of one avocado before adding the cubed avocado for a creamier base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: ⅔ cup (approximately 110g)
- Calories: 165
- Sugar: 3g
- Sodium: 305mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg