This avocado and sweetcorn salsa goes so well with many summer dishes that it is fast becoming one of my favourite recipes. Simple to make and packed with lots of summery flavours I am sure it will become a favourite with you too.
I started making this salsa a couple of weeks ago as I was beginning to yearn for lighter summer dishes. Since then I have made it a few times and I am sure it is going to be a standard over the summer months. It so easy to make, as all you need to do is chop up the avocado, onion and chilli and combine with the sweetcorn, some chopped herbs lime juice and seasoning and it is done. Ready in 5 to 10 minutes.
The flavours are fresh and zingy. As a chilli wimp I tend to use mild chillies and not include the seeds but if you like your food spicy hot then add the seeds or choose a hotter variety of chilli.
How to Prepare the Avocado Safely
To prepare the avocado, cut the avocado in half by cuttingall the way around up to the stone. Gently twist and pull apart. To remove the stone place the half of the avocado with the stone still attached on a chopping board and tap the blade of a knife into it. Then hold the avocado and gently twist the knife to loosen and remove the stone.
Keep your hands well away from the avocado as you hit it with the knife and never hold the half with the stone in your hand while you do this. I’ll be honest that was how I used to prepare them but with the rise of the popularity of avocados so there has been a rise in the number of people injuring themselves, some seriously, while preparing them. So much so that these injuries have been given the name avocado hand. Luckily I have never hurt myself but now I no longer take that risk.
Once you have removed the stone you can peel away the skin or scoop out the flesh with a spoon. Then just cut the flesh into small dice.
Serving Suggestions for Avocado and Sweetcorn Salsa
What I love about this salsa is its versatility. Avocados can be quite pricy so the sweetcorn makes them stretch a bit further and you can serve it with pretty much anything you would serve guacamole or smashed avocados with. It goes really well with fish, lamb, pork and chicken.
It’s great with barbecued food and makes a fabulous topping for burgers.
You could serve it as a salad in a buffet spread Incidentally if you love Guacamole you may want to check out my recipe for guacamole. My son worked in a Mexican restaurant in Sydney Australia and he passed on the recipe (with permission of course) so you can make it too.
Step by Step Avocado and Sweetcorn Salsa
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- Place the diced avocado and chopped red onion in a bowl
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- Add the chilli
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- Add the sweetcorn.
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- Add the parsley or coriander and seasoning.
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- Add lime juice and toss to combine. Transfer to a serving bowl a to serve.
Avocado and Sweetcorn Salsa
Ingredients
- 1 avocado
- 1 small red onion finely chopped
- 1 red chilli seeded and chopped
- 200 g can sweetcorn niblets drained
- 1 – 2 tbsp chopped fresh parsley or coriander (cilantro)
- salt and freshly ground black pepper
- juice ½ of lime
Instructions
- Cut the avocado in half and remove the stone. Peel or scoop out flesh and cut into dice. Place in a bowl with the chopped red onion.
- Add the red chilli and sweetcorn. Next add the herbs and seasoning. Stir in the lime juice and toss to combine.
- Taste and adjust seasoning and add a little more lime juice if required. Transfer to a serving bowl and serve at room temperature.
Notes
Nutrition
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Eb Gargano | Easy Peasy Foodie
Oooooh yes please! This recipe is right up my street. I am a big fan of Mexican recipes, as you know – and this one would go down very well in this house (well, among the grownups at least – the kids are still not keen on avocados, sadly…) Thanks for linking this up to #CookBlogShare. Eb x
Jacqueline Bellefontaine
This might be the way to introduce avocado to them as there is not too much. Have to say it took time ofr avocados to grow on me too but now like most foods i love them.
Janice
I love avocado in salsa, it adds such a lovely creamy texture to the other crunchy veg. This looks totally delicious.
Jacqueline Bellefontaine
I agree the textures are a great contrast