Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

CARI

Recipe Summary

prep:
30 mins
cook:
5 mins
total:
35 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.

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  • Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts

315 calories; protein 5.4g 11% DV; carbohydrates 29.1g 9% DV; fat 22.9g 35% DV; cholesterolmg; sodium 65.2mg 3% DV. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2007
I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat I throw in the avocado (just one) and serve with either Tostitos Lime chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY! Read More
(91)

Most helpful critical review

Rating: 1 stars
05/28/2014
I did not care for this recipe. I found the vinegar to be overpowering the cumin too strong and thought the flavors just did not go together. Read More
(8)
116 Ratings
  • 5 star values: 85
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
04/27/2007
I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat I throw in the avocado (just one) and serve with either Tostitos Lime chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY! Read More
(91)
Rating: 5 stars
05/23/2008
We have updated this recipe at the submitter's request. It now has cilantro in place of oregano. Read More
(52)
Rating: 5 stars
08/17/2008
Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and don't even consider making it. BUT, since I was hosting a Fish Taco dinner party, I figured I needed to impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this. Read More
(41)
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Rating: 5 stars
06/21/2010
A variation of this is always a favorite when I bring it in to work and it isn't unusual for me to be stopped and asked WHEN I'll bring in more. I use 4-3-2-1: 4 ears fresh white corn 3 avocados (not too ripe) 2 medium tomatos 1 white onion. Cilantro and Lime Juice to taste. cut kernels off ears cook in a frying pan w/ tablespoon of olive oil until it starts to carmelize. Meanwhile dice other ingredients into bowl. Pour corn into bowl and mix. Add a qtr cup water to frying pan scrape and reduce leavings until consistency of a thin sauce pour over bowl mix. Add lime juice & minced cilantro. chill. Adding the reduced sauce from the frying pan is important it adds a lot of extra flavor. I am a pepperhead and enjoy extremely spicy food but I keep this mild and simple so everyone can enjoy it. Read More
(25)
Rating: 4 stars
08/06/2007
Mmmmm.... I used one can of corn and black beans each drained; the full amount of cumin and then some; a touch of smoked paprika; and one diced jalapeno instead of the crushed red pepper. Oh...and I kept the pits in the container to keep the avocado from turning colour. A keeper! Thanks! Read More
(17)
Rating: 5 stars
03/09/2010
This is one of my go-to dishes especially for parties. I always receive compliments and never have left-overs! Like other reviews have suggested I also add in a can of black beans. Quick tip: soap and water won't take the residue from the jalapenos off your hands but olive oil will. Just rub some on your hands then wash and dry. Voila! Read More
(14)
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Rating: 5 stars
03/12/2009
I made this recipe exactly as written. It was great. I made it the night before then added the avacado right before serving. We served it on the side with grilled fish at a cook off and won first place. More people asked us for this recipe than the grilled fish. I am making it again this weekend for another bar-b-que to serve with a grilled jalapeno stuffed chicken recipe from this web site. Enjoy! Read More
(12)
Rating: 5 stars
05/31/2006
Everyone loved the salsa at my Spanish party I made it the day before (without the avacado) and let it marinade over night. Put in the avacado right before everyone showed up. Read More
(9)
Rating: 1 stars
05/28/2014
I did not care for this recipe. I found the vinegar to be overpowering the cumin too strong and thought the flavors just did not go together. Read More
(8)