This charred corn avocado salsa is a fresh and flavorful appetizer ideal for summer gatherings or casual snacking.
The dish combines sweet, smoky corn with creamy avocado and zesty cilantro-lime dressing for a delightful bite.
Serve it chilled with crunchy tortilla chips for easy dipping and a crowd-pleasing snack.
Why You’ll Love This Recipe
- Charred corn adds a sweet smokiness that elevates the salsa's flavor profile.
- Using ripe avocado lends creamy texture that balances the corn's crunch and freshness.
- Adding lime juice enhances brightness and helps keep the avocado from browning quickly.
Charred Corn and Avocado Salsa with Tortilla Chips
A vibrant and fresh appetizer featuring smoky charred corn and creamy avocado, combined with zesty lime and cilantro, served with crunchy tortilla chips.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 6
- Yield
- About 3 cups salsa
Ingredients
- 3 ears fresh corn, husked
- 2 ripe avocados, diced
- 1/2 cup finely chopped red onion
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- Tortilla chips, for serving
Instructions
- Char the corn Preheat a grill or grill pan to medium-high heat. Place the husked ears of corn directly over the heat. Grill, turning occasionally, until the corn is nicely charred all over, about 8-10 minutes. Remove from heat and let cool slightly.
- Prepare the salsa Once the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob into a large mixing bowl. Add the diced avocado, chopped red onion, minced jalapeño (if using), and chopped cilantro.
- Season and mix Drizzle the lime juice over the salsa mixture and season with kosher salt and freshly ground black pepper to taste. Gently toss to combine, taking care not to mash the avocado.
- Chill and serve Cover the bowl and refrigerate the salsa for at least 15 minutes to allow flavors to meld and to keep the avocado fresh. Serve chilled with tortilla chips for dipping.
Helpful Tips
- For the best flavor, use fresh corn in season and ripe but firm avocados to keep the salsa creamy and fresh.
- If you prefer less heat, omit the jalapeño or substitute with a mild green bell pepper.
- To prevent the avocado from browning, make sure to serve the salsa within 24 hours and keep refrigerated until serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Because of the avocado, the salsa is best enjoyed fresh and may brown if stored longer.
Do not freeze this salsa as the texture will become watery and mushy upon thawing.
Frequently Asked Questions
Can I make this salsa without grilling the corn?
Yes, you can boil or roast the corn if a grill is not available, but charring adds the signature smoky flavor that makes this salsa special.
How spicy is this salsa?
The jalapeño adds mild to moderate heat, but you can omit it for a milder salsa or add more for extra spice.
Is this salsa gluten-free?
Yes, all the ingredients are naturally gluten-free. Just be sure to serve with gluten-free tortilla chips if needed.
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