Avocado And Corn Salsa Recipes

AVOCADO CORN SALSA

Avocado Corn Salsa image

People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.

Provided by BARBARA VINSON

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 8h30m

Yield 32

Number Of Ingredients 12

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 avocados - peeled, pitted and diced

Steps:

In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
Stir avocados into the mixture before serving.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 6.1 g, Fat 6.5 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 73.3 mg, Sugar 0.9 g

AVOCADO AND CORN SALSA

Avocado and Corn Salsa image

This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.

Provided by Irish916

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups canned yellow corn, drained
3 avocados, diced
1 bunch fresh cilantro, chopped
3 limes, juiced
2 shallots, chopped
1 small red chile pepper, chopped
salt and ground black pepper to taste

Steps:

Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 23.9 g, Fat 15.3 g, Fiber 8.3 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 176.9 mg, Sugar 3.4 g

TOMATO, CORN AND AVOCADO SALSA

Tomato, Corn and Avocado Salsa image

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Provided by julie

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g

AVOCADO AND CORN SALSA

Avocado and Corn Salsa image

Provided by Steven Raichlen

Categories Condiment/Spread Tomato Vegetable Appetizer No-Cook Super Bowl Backyard BBQ Avocado Corn Summer Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 to 3 cups

Number Of Ingredients 8

Ingredients

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

Provided by CARI

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

Steps:

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g

AVOCADO CORN SALSA

Avocado Corn Salsa image

Make and share this Avocado Corn Salsa recipe from Food.com.

Provided by Sharon123

Categories Sauces

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 cup steamed corn kernel (about 3 ears)
1 cup diced avocado
1 teaspoon chopped fresh cilantro
1 teaspoon diced tomato
1 teaspoon chopped shallot
1 teaspoon chopped red bell pepper
1 teaspoon chopped yellow bell pepper
1 teaspoon chopped green bell pepper
1 teaspoon fresh lemon juice
salt and pepper

Steps:

In a bowl, mix all ingredients.
This keeps 2 to 3 days tightly covered in the refrigerator.
Makes about 2 1/2 cups.

CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

This is a fabulous salsa, I cannot stop making it...got the recipe from Southern Living and it really tastes good if you buy the Lime flavored chips to dip.

Provided by CIndytc

Categories < 30 Mins

Time 25m

Yield 5 cups

Number Of Ingredients 13

Ingredients

4 cups frozen corn kernels (can use fresh)
1 tablespoon fajita seasoning mix (dry)
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 red bell pepper, chopped
1/2 jalapeno pepper, seeded & chopped
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons orange juice
3/4 teaspoon salt
2 ripe avocados, diced
tortilla chips, for dipping

Steps:

Saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes or until corn is slightly golden.
Remove from heat; let cool.
Stir together corn mixture, bell pepper, and next 6 ingredients.
Cover and chill at least 30 minutes.
Stir in avocado just before serving.
To add more flavor without more heat, increase the fajita seasoning by 1/2 tablespoons.

Nutrition Facts : Calories 316.3, Fat 18.3, SaturatedFat 2.6, Sodium 362.6, Carbohydrate 40.2, Fiber 9.1, Sugar 2.5, Protein 6.3

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