CHARRED CORN AND AVOCADO SALSA
Charred Corn and Avocado Salsa is a vibrant, smoky and creamy dish that perfectly balances sweet and tangy flavours. The corn, lightly charred to enhance its natural sweetness, pairs beautifully with buttery avocado and zesty lime juice for a refreshing contrast. A drizzle of olive oil ties everything together, creating a light yet flavourful salsa that works as a dip, side or topping for grilled meats, tacos or salads. Add salt and black pepper for taste. This quick and easy recipe is packed with fibre, healthy fats and essential vitamins, making it a nutritious addition to any meal. Whether served as a snack at a summer barbecue or as an accompaniment to a Mexican-inspired feast, this salsa is guaranteed to impress. For extra flavour, customise it with herbs, chilli flakes or diced tomatoes. Enjoy this light, refreshing and delicious salsa anytime.
RECIPE CATEGORY
Side, Appetiser, Condiment
SERVING SIZE
1
CUISINE
Mexican, Latin-American
PREPARATION/TECHNIQUES
Grill, No-Cook, One-Pot Wonders
OCCASION/HOLIDAY
Summer, Picnic, Backyard BBQ, Family Dinner, Potluck, Cinco de Mayo, Taco Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Quick and Easy, Healthy, Low Fat
DISH TYPE
Condiment / Spread, Dip, Salad
INGREDIENTS
There are the following ingredients for Charred Corn and Avocado Salsa:
- 50g corn kernels (fresh, frozen, or canned)
- ¼ avocado diced
- ½ tsp lime juice
- ½ tsp olive oil
- Salt and black pepper to taste
- Chopped coriander, diced red onion, minced garlic, or red chilli flakes (Optional add-ins)
FULL NUTRITIONAL INFORMATION
- Calories: 85
- Protein: 2g
- Carbohydrates: 8g
- Fibre: 3g
- Fat: 5g
- Sodium: 5mg
PREPARATION
- Char the corn: If using fresh or frozen corn, heat a dry skillet or grill pan over medium-high heat. Add the corn kernels and cook for 3-5 minutes, stirring occasionally, until they develop a slight char. If using canned corn, drain well before charring.
- Prepare the avocado: Dice the avocado into small cubes and place it in a mixing bowl. Drizzle with half-lime juice to prevent browning.
- Combine Ingredients: Add the charred corn to the bowl with the avocado. Drizzle with olive oil and the remaining lime juice, then season with salt and black pepper to taste.
- Mix gently: Toss everything together carefully to avoid mashing the avocado. If desired, stir in optional add-ins like chopped coriander, diced red onion or red chilli flakes for added flavour.
- Serve immediately: Enjoy as a dip with tortilla chips, as a topping for tacos, grilled meats or as a fresh side dish.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use fresh corn for the best flavour: Fresh corn has a naturally sweet taste that enhances the salsa’s overall balance.
- Don’t overcook the corn: Light charring adds depth, but too much heat can make the kernels tough.
- Handle the avocado gently: Tossing too aggressively can break down the avocado and turn the salsa mushy.
- Balance the acidity: If the salsa tastes too tangy, add a small pinch of sugar or an extra drizzle of olive oil.
- Keep it fresh: Make it just before serving to ensure the avocado stays bright and creamy.
VARIATIONS
- Make it spicier: Add finely chopped jalapeño or a dash of hot sauce for heat.
- Boost the texture: Toss in diced cucumber, bell peppers or cherry tomatoes for extra crunch.
- Add protein: Mix in black beans or grilled shrimp for a heartier salsa.
- Go tropical: Swap the avocado for a diced mango or pineapple for a fruity twist.
- Make it herby: Fresh coriander, mint or basil can add a fragrant note.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 24 hours. Stir gently before serving, as the avocado may soften.
- Freezing: Not recommended, as avocado loses its texture when thawed.
- Make-ahead tip: If preparing in advance, store the charred corn separately and mix in the avocado just before serving to maintain freshness.