RECIPE: Corn Salsa with Avocado
We're all about easy summer recipes, and this one fits the bill. It's colorful, nutritious, satisfying, and SO versatile. Enjoy!


Fresh Corn Salsa with Avocado
Ingredients
- 4 ears fresh corn
- 2 cups diced tomatoes (I used grape/cherry tomatoes for these photos)
- 1 avocado diced
- 1/2 cup diced onion
- handful chopped cilantro
- 1 tbsp olive oil
- salt and pepper to taste
- 1 jalapeño pepper, diced (optional)
- 1 lime, juiced
Instructions
- Cut the corn kernels off the cob and roast for 15 minutes in the oven at 400 degrees or cook in a skillet.
- Cut the grape or cherry tomatoes into quarters or smaller pieces. Add to a large bowl.
- Add the rest of the ingredients to the bowl.
- Once corn is cooked, and cooled, add to the bowl and mix lightly.
- Season with salt and pepper.
- Squeeze the juice of one lime across and do one final toss.
- Serve with chips!

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See more original recipes in our recipe library.Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!



