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Avocado Corn Salsa

Rated as 4.8 out of 5 Stars
11

"People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips."
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Ingredients

8 h 30 m servings 81
Original recipe yields 32 servings (4 cups)

Directions

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  1. In a large bowl, mix corn, olives, red bell pepper and onion.
  2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
  3. Stir avocados into the mixture before serving.

Nutrition Facts


Per Serving: 81 calories; 6.5 6.1 1.1 0 73 Full nutrition

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Reviews

Read all reviews 245
  1. 321 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while U...

Most helpful critical review

A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much co...

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Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while U...

Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and h...

I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa i...

Wonderful!! I have made this twice, the second time using fresh chopped cilantro in place of the oregano. Both got rave reviews by everyone. Personally, I preferd the cilantro over the oregano...

A lot of reviewers rated this recipe high but with some pretty big modifications. I made it as written and I didn't like it very much. I thought the balance of ingredients was off (too much co...

Absolutely delicious! This tastes wonderfully fresh and light. I added a can of rinsed black beans and 2 chopped Roma tomatoes as well. I used Kalamata olives in red wine vinegar and 1/2 of a sm...

Excellent salsa. I have made this at least 10 or 12 times in the last 1-1/2 years and it is still a big hit. We are having a Cinco de Mayo lunch at work on 5-5-03 and all of the women in the dep...

I loved this recipe, I did take out the corn and olives--my boys don't like them--and it was just great. Everyone who had this loved it and I was proud to serve it.

I love this! I add cilantro as well as the oregano, and it is definitely spice-up-able with green chiles or jalapenos. A friend of mine loves it so much, he brings over all the ingredients occas...