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–+ servings
Corn avocado salsa in a ceramic bowl with tortilla chips.

Roasted Corn Avocado Salsa

Keri Bevan
This roasted corn avocado salsa is inspired by Chipotle's corn avocado salsa. 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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 148 kcal

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

  1. 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.
  2. Roasted corn and avocado salsa can be stored in the fridge for 2-3 days in an airtight container.

Nutrition

Calories: 148kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.001gSodium: 322mgPotassium: 399mgFiber: 5gSugar: 4gVitamin A: 972IUVitamin C: 31mgCalcium: 18mgIron: 1mg
Keyword corn avocado salsa, roasted corn avocado salsa, roasted corn salsa
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