This roasted corn avocado salsa is inspired by Chipotle's avocado corn salsa recipe. The combination of textures and flavors is amazing! Serve it as a side at your next Taco Tuesday, or bring it to your next cookout or BBQ.
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Summer is just around the corner, which means it's time to break out the chips and salsa for backyard BBQs and get-togethers. If you're looking to level up your salsa game this year, look no further than this roasted corn and avocado salsa, inspired by the iconic flavors of Chipotle's famous side dish.
The earthiness of sweet corn, roasted to perfection in your oven, married with the satisfying crunch of red bell peppers and the creamy richness of ripe avocados makes this recipe a real winner! A simple yet lively lime dressing, spiked with a touch of pickled jalapeno brine, ties all the flavors together.
Not only is this salsa incredibly delicious, but it's also wonderfully versatile. Serve it up with crispy tortilla chips for a crowd-pleasing appetizer, or make it part of a larger Mexican-inspired feast alongside tacos, burritos, or enchiladas. This is a great dish to take to BBQs. Try serving it at your next 4th of July get together with these Jungle Cruise Cocktails.
Best of all, this recipe can easily be made ahead of time, allowing the flavors to meld and intensify before serving.
👨🍳How To Make Roasted Corn Avocado Salsa
- Grill The Corn: Preheat your grill to 170°C (325°F). Line a baking tray with aluminum foil for easy clean up. Place a grill rack on top.
- Combine 2 teaspoons olive oil, the juice of one lime and ¼ teaspoon of black pepper in a small bowl.
- Place the corn cobs on the grill rack and brush generously with the mixture.
- Cook them under a hot grill for 20-25 minutes, turning them occasionally to ensure even charring. When the corn is done roasting, remove it from the oven and allow it to cool slightly.
- Chop Your Veggies: While the corn is grilling, chop your red pepper, onion, pickled jalapenos and cilantro. Set aside.
- Make The Salsa Dressing: Combine the olive oil, lime juice, pickled jalapeno brine and maple syrup (or sugar) in a small bowl.
- Add The Roasted Corn: Now that the corn has cooled off a bit, slice the roasted kernels off the cob with a sharp knife and add them to the bowl with the other ingredients.
- Dice The Avocado: Dice the avocado and add it to the salsa.
- Add The Dressing: Pour the dressing over the roasted corn avocado salsa and toss to combine.
- Chill & Serve: Cover the bowl with plastic wrap and put it in the fridge to chill for 30 minutes. Serve and enjoy!
Top Tip
Keep an eye on the corn as it grills. You want to achieve a nice char on all sides without burning the kernels. Adjust the heat as needed and continue to turn the corn until it's evenly charred.
💡Customize Your Salsa
Here's a few ideas to customize your roasted corn avocado salsa:
- Black Bean Corn Avocado Salsa:
- Add 1 can (15 oz) of drained and rinsed black beans to the salsa mixture.
- You can reduce the amount of corn slightly to accommodate the beans, if you want.
- Optionally, add a squeeze of lime juice and a pinch of cumin for extra flavor. You might also like my black bean and mango salad.
- Mango Corn Avocado Salsa:
- Add 1 ripe mango, peeled and diced, to the salsa mixture.
- Adjust the amount of lime juice to balance the sweetness of the mango.
- Tajin Corn Avocado Salsa:
- Sprinkle Tajin seasoning over the prepared salsa just before serving.
- You can also add a pinch of Tajin seasoning to the dressing mixture for an extra kick of flavor.
- Garnish with a lime wedge for squeezing over the salsa to enhance the flavors.
❄️Storage Instructions
Transfer any leftover salsa to an airtight container. Store in the refrigerator for up to 2-3 days.
⏰Make Ahead Tips
If you're preparing the salsa ahead of time and want to prevent avocado from browning, you can add a bit of extra lime juice to the mixture. Alternatively, you can add the diced avocado just before serving to maintain its freshness and color.
viral recipe!
Mexican Fruit Salad
You might also enjoy this sweet and spicy Mexican fruit salad. It's perfect for cookouts and BBQs.
More Mexican Recipes
Easy Mexican Rice In Your Rice Cooker
Crispy Pan Fried Mexican Potatoes
Chipotle Pinto Beans (Copycat Recipe)
📖 Recipe
Roasted Corn Avocado Salsa
Ingredients
For The Roasted Corn
- 2 ears of corn husked
- 1 lime juice of
- ¼ teaspoon black pepper
For The Salsa
- 2 ripe avocados diced
- 1 red bell pepper diced
- ½ red onion finely chopped
- 10 pickled jalapeño pepper slices from a jar diced
- ¼ cup cilantro finely chopped
For The Dressing
- 2 teaspoons pickled jalapeño brine
- ¼ cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
Grilled Corn Instructions:
- Preheat your grill to 170°C (325°F). Line a baking tray with aluminum foil for easy clean up. Place a grill rack on the baking tray.
- Meanwhile, combine 2 teaspoons of olive oil with the juice of one lime and ½ teaspoon of black pepper in a small bowl.
- Place the corn on the grilling rack. Brush the lime/olive oil mixture over the ears of corn, ensuring they are evenly coated. Grill for 20-25 minutes, turning often to ensure even cooking and charring on all sides.
- Keep an eye on the corn as it grills. You want to achieve a nice char on all sides without burning the kernels. Adjust the heat as needed and continue to turn the corn until it's evenly charred.
- Once the corn is grilled, remove it from the oven and let it cool slightly. Then, carefully cut the kernels off the cob and proceed with making the corn avocado salsa as per the instructions.
For The Salsa
- Add the diced avocados, red bell pepper, red onion, pickled jalapeño peppers, and chopped cilantro to the bowl with the grilled corn.
- In a small bowl, whisk together the salsa dressing ingredients.
- Pour the dressing over the corn and vegetable mixture. Gently toss everything together until evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together.
Notes
- You can substitute canned corn for the roasted corn. You won't get the added layer of flavor from oven roasted corn, but it will still be delicious.
- Roasted corn and avocado salsa can be stored in the fridge for 2-3 days in an airtight container.
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