This Corn and Avocado Salsa is full of fresh and colorful flavors. It’s perfect served with chips, or try it as a yummy topping for grilled chicken or fish!
I don’t know about y’all, but I could gladly live off of Mexican food everyday and be perfectly satisfied. There’s nothing I love more than sitting down with a jumbo-sized basket of chips and salsa and eating till I’m absolutely stuffed, and then wondering how I’m going to make room for the enchiladas I ordered. Do you do that, too?
If you do, I don’t think it’s something that we should feel badly about. I mean, it’s just really hard to have any kind of self-control when chips and salsa are involved, and this Corn and Avocado Salsa is no exception. I love it because it’s a fresh and chunky version, and it’s packed with one of my favorite foods: avocados!
This Corn and Avocado Salsa is so yummy when you eat it with chips, but I also love to use it as a topping for grilled chicken or fish. You could also stuff it into taco shells for a meatless dinner option, too! Whatever way you like to serve it, it would be perfect for your Memorial Day BBQ as well!
Do you have big plans for Memorial Day weekend? We are planning on taking the kids kayaking tomorrow morning and probably to the beach at some point, too. There is also a a very special lantern floating ceremony that takes place every year in Honolulu that we might go to with some friends. It’s important to never forget the real reason behind Memorial Day. Please remember all of the soldiers who have paid the ultimate sacrifice for our freedom, and the families they have left behind. That’s what this weekend is truly all about.
Have a blessed weekend, y’all!
Corn and Avocado Salsa
- 1 (15 oz) can of corn, drained
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 2 tsp olive oil
- 2 tsp minced garlic
- 2 tsp cumin
- 1 tsp salt
- juice from 1/2 a lime
- 1/4 cup chopped fresh cilantro
- 1 handful grape tomatoes,, sliced in half
- 2 avocados,, chopped into cubes
- In a medium sized bowl, combine all ingredients except avocados and grape tomatoes. Mix well and store in the refrigerator until ready to serve.
- Right before serving, carefully mix in the avocados and tomatoes. Serve with tortilla chips, or use as a topping for grilled chicken or fish. Enjoy!
I originally shared this recipe at Kenarry: Ideas for the Home. While I was there, Carrie was here sharing her recipe for Homemade Pico de Gallo. Go check it out if you haven’t had a chance to yet!