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Avocado Corn Salsa

Avocado Corn Salsa

Inspired by a Bobby Flay recipe, this salsa is the perfect summer-y dip or topping for almost any dish!
Course Side Dish
Keyword Avocado corn salsa
Prep Time 10 minutes
Servings 4
Author Renata



  • 2 large ripe avocados
  • 2 ears of corn shucked
  • ΒΌ cup fresh cilantro roughly chopped
  • 1 lime
  • 1 tsp ancho chile powder optional
  • 1 tsp garlic powder
  • Salt and Pepper to taste



  1. Clean the ears of corn and steam till cooked. Allow to cool, then cut kernels off the corn.
  2. Halve the avocados, remove the seed, and carefully score the avocado flesh in a crosshatch design. Ensure you do not cut through the avocado skin and cut your hand!
  3. Scoop out the avocado flesh with a spoon and place in a large bowl.
  4. To the same bowl, add in the corn, cilantro, juice of 1 lime, ancho chile powder (if using), garlic powder. Stir gently together till well combined.
  5. Taste and season with salt and pepper as desired.

Recipe Notes

Tips: Serve this as a dip with crudite or chips, or as a topping for tacos, burgers or even, hot dogs!

Instead of steaming the corn, charring the corn on the grill is another great way to add flavor and depth to the dish.

Store any leftovers in an airtight container in the fridge, for up to 1 week.