Description
A fresh and flavorful Corn and Avocado Salsa that combines charred sweet corn with creamy avocado, fresh parsley, and zesty lime juice. Perfect as a vibrant side dish or a topping for tacos and grilled meats.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 30 ounces canned whole kernel corn, drained (2 cans)
- 1 tablespoon olive oil
- 1 avocado, cubed
- 2 tablespoons fresh parsley, chopped
- ¼ red onion, chopped (about ½ cup)
- 1 lime, juiced
- Salt and pepper, to taste
Instructions
- Cook the Corn: In a medium-sized skillet set over medium heat, melt the butter and add the drained corn.
- Char the Corn: Stir often and continue cooking until some pieces of the corn start to char, about 10 minutes. This gives the salsa a smoky flavor.
- Cool the Corn: Remove the skillet from the heat and transfer the charred corn to a large mixing bowl. Place the bowl in the refrigerator and allow the corn to cool completely, about 20 minutes.
- Combine Ingredients: Once the corn is cooled, add the olive oil, cubed avocado, chopped parsley, chopped red onion, and lime juice to the bowl. Stir everything together well to combine.
- Season and Serve: Season the salsa with salt and pepper to taste. Enjoy immediately for the best flavor and freshness, as the avocado may brown if it sits too long.
Notes
- For additional flavor, add a diced jalapeño or a pinch of cumin.
- Best enjoyed fresh as avocado tends to brown quickly.
- Can be served with tortilla chips, grilled meats, or as a topping for tacos and salads.
- If storing, cover tightly with plastic wrap pressed directly on the surface to minimize browning.
