Corn and avocado salsa is such an easy side dish to go with any dinner meal that you want a little taste of summer’s sweetness.
You don’t necessarily have to make this in the summer; there is frozen corn for a reason!
I seriously could eat corn and avocado salsa year-round.
It has so much flavor and I love the creaminess that the avocado gives it!
Can I use frozen corn?
Yes! I have made it both ways.
I’ve made it with fresh corn (in the summer) and also frozen corn (in the winter months when I feel like I need a reminder of the warm weather).
Should this be served chilled or room temperature?
This is totally up to you. I prefer chilled but room temperature is fine too as there isn’t anything that would spoil in this.
What can you serve with this?
An iced cold beer or margarita! Haha
But really, I would serve it with some tortilla chips and/or as a side dish on its own where people can put a spoonful onto their plate!
Can you make this ahead of time?
Oh my gosh, yes!
I love this dish because of the ability to make it ahead of time.
If you’re getting ready for a big party, you could make this up to a day ahead and let it chill in the fridge then pull it out when guests arrive or an hour or so before!
Can you freeze this?
If it didn’t have avocado in it, I would say you could but since it does, I would say no because I’m not quite sure how avocados do in the freezer!
Favorite side dishes to pair with this corn and avocado salsa:
- Teedo’s Famous Salsa
- Charred Poblano and Peppered Guacamole
- Beet Hummus
- Chorizo Pimento Cheese Dip
- Pepperoni Pizza Dip
Corn and Avocado Salsa
- 2 cups frozen corn kernels, thawed or fresh
- 1/4 cup finely diced red onion
- 1 red bell pepper, finely diced
- 1 avocado, diced
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Juice of 1 lime
- Place all the ingredients in a large glass bowl and toss together.
- Refrigerate for at least two hours.
- Serve chilled with your favorite chips and margarita!
Photography by Ari Laing
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