Avocado Corn Salsa (You Don’t Want to Miss This One!)

Avocado Corn Salsa

This avocado corn salsa is full of fresh tex-mex flavor and so good with tortilla chips or a topper for nearly ANY type of meat or salad.  Plus, it needs to be made in advance so it’s perfect to take along to a party (get it done the night before!).    It’s not TOO spicy either (although you could certainly add in spice if you like) so it’s perfect for the whole family.

Avocado Salsa Ingredients:

• frozen corn
• sliced black olives
• red bell pepper
• red onion
• olive oil
• lemon juice
• apple cider vinegar
• oregano
• salt
• pepper
• garlic, minced
• avocados
• tortilla chips

MENU TIP: This avocado salsa recipe is from our Tex Mex group in our sides menu planning made easy set! 

How to make Avocado Corn Salsa:

You’re going to want your corn thawed for this recipe, so go ahead and thaw that corn out first!

Next, in a large mixing bowl, combine the corn, olives, red pepper, and onion. This is the base that is going to give this salsa SO MUCH flavor.

In a smaller bowl, mix up your olive oil, lemon juice, apple cider vinegar, salt, pepper, oregano, and garlic. Pour the corn mixture over the liquid mixture and combine well.

Cover that up, and let it marinate in the refrigerator for about 4 hours (we prefer overnight so all the flavors can get happy together!).

Just before serving, slice your avocados and stir into the salsa.

Serve with tortilla chips, on top of tacos, or even on top of fish tacos!  The ways to use this avocado salsa are just endless.

YUM! 

Print Recipe

Avocado and Corn Salsa

Servings: 12 people

Calories: 187kcal

Ingredients

• 12 oz frozen corn, thawed
• 2-2.5 oz sliced black olives, drained
• 1 red bell pepper, chopped
• 1/2 cup red onion, chopped
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 tbsps apple cider vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 cloves garlic, minced
• 4 medium ripe avocados
• tortilla chips

Instructions

• In a medium bowl, combine corn, olives, red pepper and onion.
• In a small mixing bowl, stir together olive oil, lemon juice, apple cider vinegar, oregano, salt, pepper and garlic. Pour over corn mixture; toss to coat. Cover, and refrigerate at least 4 hours or overnight.
• Just before serving, peel, pit and chop avocados. Stir into salsa. Serve with tortilla chips.
• Note: Extended refrigeration needed for this recipe. Nutritional information does not include tortilla chips.

Nutrition

Calories: 187kcal

What’s the difference between guacamole and avocado corn salsa?

Guacamole typically is just avocado with additional spices mixed in (sometimes it will have onion as well).  This avocado corn salsa has corn, avocado, peppers, and onion.  Guacamole tends to be a bit smoother than this salsa mixture as well.

How long does avocado salsa last in the fridge?

One of the great things about this corn salsa is that it’s perfect for making up in advance.  In fact, it’s a little bit more flavorful if you DO make it up the day before hand so all the flavors can marry together.

If you store this avocado salsa in the fridge in an airtight container, it should last about 3 days.  Not that we expect it to stay around that long though because it’s so GOOD 🙂

Looking for more yummy meals? This recipe is from our Tex Mex group in our sides menu plan – which includes this recipe + 59 other AMAZING recipes (and 12 desserts too)! You’ll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.

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