Fresh Corn Avocado Salsa Recipes

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FRESH CORN & AVOCADO SALSA

Enjoy two of summer's top ingredients in one delicious combo with Corn and Avocado Salsa. Add some Italian dressing for a burst of flavor, and Corn and Avocado Salsa is sure to be one crowd-pleasing dip.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 32 servings

Number Of Ingredients 8



Fresh Corn & Avocado Salsa image

Steps:

  • Combine all ingredients except chips.
  • Serve with chips.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

2 large avocados, chopped
1-1/2 cups cooked fresh corn kernels
1 red pepper, chopped
1/2 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1/2 tsp. hot pepper sauce
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (14 oz.) tortilla chips

CORN AND AVOCADO SALSA

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.

Provided by CARI

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 12



Corn and Avocado Salsa image

Steps:

  • 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.
  • 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 : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g

3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

CORN AND AVOCADO SALSA

What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for garden ranch roasted veggie tortilla chips!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h10m

Yield 12

Number Of Ingredients 10



Corn and Avocado Salsa image

Steps:

  • In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
  • Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Nutrition Facts : Calories 110.1, Carbohydrate 14.6 g, Cholesterol 0 mg, Fat 1, Fiber 2.7 g, Protein 2.0 g, SaturatedFat 0.7 g, ServingSize 1 Serving, Sodium 96.4 mg, Sugar 1.5 g, TransFat 0 g

1 can (11 oz) whole kernel corn, red and green peppers, drained
1 medium tomato, seeded, chopped
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive or vegetable oil
1/4 teaspoon garlic salt
1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 medium avocado, pitted, peeled and coarsely chopped
1 bag (5 oz) garden ranch roasted veggie tortilla chips

AVOCADO AND CORN SALSA

Provided by Steven Raichlen

Categories     Condiment/Spread     Tomato     Vegetable     Appetizer     No-Cook     Super Bowl     Backyard BBQ     Avocado     Corn     Summer     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 3 cups

Number Of Ingredients 8



Avocado and Corn Salsa image

Steps:

  • 1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
  • 2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
  • 3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

AVOCADO SALSA

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13



Avocado Salsa image

Steps:

  • Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

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