Avocado And Corn Salsa Food

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

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

BLACK BEAN AVOCADO SALSA WITH CORN

Black Bean Avocado Salsa with Corn image

Provided by Guy Fieri

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 ear corn, shucked
2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
1 cup quartered cherry tomatoes
2 ripe but firm avocadoes, pitted and diced
One 15.5-ounce can black beans, drained
1/2 medium red onion, diced
1 teaspoon agave syrup
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Juice of 1 to 2 limes
1 serrano chile, seeded and finely diced
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 scallions, finely chopped

Steps:

Preheat the grill over medium-high heat.
Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

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.

TOMATO & AVOCADO SALSA

Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories Dinner, Side dish

Time 10m

Number Of Ingredients 7

Ingredients

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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.

FRESH CORN & AVOCADO DIP

Fresh Corn & Avocado Dip image

I alter my sister's dip recipe by adding finely chopped jalapeno for a little heat. It's a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 cups

Number Of Ingredients 14

Ingredients

2 cups fresh or frozen corn, thawed
1 medium ripe avocado, peeled and diced
1 small peach, peeled and chopped
1 small sweet red pepper, chopped
1 small red onion, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon lime juice
1-1/2 teaspoons ground cumin
1 teaspoon minced fresh oregano
1 garlic clove, crushed
Salt and pepper to taste
1 minced and seeded jalapeno pepper, optional
Baked tortilla chips

Steps:

Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.

Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

A.1., AVOCADO & CORN SALSA

A.1., Avocado & Corn Salsa image

It's readily apparent that this salsa's going to be a hit with your A.1., avocado and corn lovers! But as an added bonus, it's also quite easy to make.

Provided by My Food and Family

Categories Home

Time 15m

Yield 40 servings, 2 Tbsp. each

Number Of Ingredients 9

Ingredients

2 cups frozen corn, thawed
1 large tomato, chopped
1 large avocado, chopped
1 small red onion, chopped
1 large jalapeño pepper, finely chopped
1 can (15 oz.) black beans, rinsed
1/4 cup A.1. Thick & Hearty Sauce
1/4 cup white wine vinegar
1/4 cup oil

Steps:

Combine all ingredients except steak sauce, vinegar and oil in large bowl.
Whisk remaining ingredients until blended. Add to vegetable mixture; mix lightly.

Nutrition Facts : Calories 40, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

SMOKY CORN & AVOCADO SALSA

Smoky corn & avocado salsa image

Char some peppers and use them in this light and crunchy side dish to serve with meat or fish- it's great with barbecued food

Provided by Jane Hornby

Categories Side dish

Time 25m

Number Of Ingredients 8

Ingredients

2 large sweetcorn cobs
1 large red pepper
1 large orange pepper
bunch spring onion , finely sliced
3 tomatoes , deseeded and chopped small
1 ripe avocado , cut into small cubes
juice 1 lime
small bunch coriander

Steps:

Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.

Nutrition Facts : Calories 181 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

FRESH CORN & AVOCADO SALSA

Fresh Corn & Avocado Salsa image

Enjoy two of summer's top ingredients in one delicious combo with Corn and Avocado Salsa. Add some Italian dressing for a burst of flavor, and Corn and Avocado Salsa is sure to be one crowd-pleasing dip.

Provided by My Food and Family

Categories Home

Time 10m

Yield 32 servings

Number Of Ingredients 8

Ingredients

2 large avocados, chopped
1-1/2 cups cooked fresh corn kernels
1 red pepper, chopped
1/2 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1/2 tsp. hot pepper sauce
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (14 oz.) tortilla chips

Steps:

Combine all ingredients except chips.
Serve with chips.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

AVOCADO TOAST WITH TOMATO-CORN SALSA

Avocado Toast with Tomato-Corn Salsa image

Provided by Rebekah Peppler

Categories Sandwich Tomato Appetizer Kid-Friendly Quick & Easy Lunch Avocado Spring Summer Jalapeño Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6 Servings

Number Of Ingredients 8

Ingredients

3 plum tomatoes, diced
2 scallions, trimmed, thinly sliced
1 jalapeño, finely chopped
1 cup fresh corn kernels (from about 2 cobs)
4 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
3 avocados, sliced
6 slices crusty white bread (such as country bread), toasted

Steps:

Combine tomatoes, scallions, jalapeño, corn, and lime juice in a medium bowl. Season with salt. Using a fork, gently smash avocado slices evenly onto each toast. Top each generously with tomato-corn salsa.

AVOCADO, TOMATO & CORN SALAD/SALSA

Avocado, Tomato & Corn Salad/Salsa image

Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro.

Provided by Rita1652

Categories Sauces

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
1 jalapeno, minced or
1 chipotle chile in adobo (optional)
1 lime, juice and zest of
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro
1 avocado, diced
1 small red onion, thinly sliced
1 1/2 cups frozen corn, rinsed
1 1/2 cups diced tomatoes (grape tomatoes cut in half)
salt and pepper

Steps:

Mix the first 5 ingredients together.
Add avocado, onions, corn and tomatoes. Toss into dressing.
Season with salt and pepper.
Let sit for 30 minutes, toss and enjoy!

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

AVOCADO SALSA

Avocado Salsa image

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Steps:

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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From acouplecooks.com

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AVOCADO CHICKEN SLIDERS WITH GRILLED CORN SALSA - FOOD ...

***Avocado Chicken Sliders*** In a large bowl, combine all ingredients, gently so as not to mash the avocado. Shape into desired size patties, and place on baking sheet. Chill for a minimum of 20 minutes before cooking, coat patties with non-stick spray and grill. Si as not to burn the avocado, once patties are well marked, shift to indirect heat, and allow to cook …
From foodgypsy.ca

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CHIPOTLE PULLED CHICKEN WITH AVOCADO AND CORN SALSA

Cut corn off the cob and put in a large serving bowl. Alternatively, if using canned corn, rinse under cold water and strain. 2. Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice and seasoning, and combine well. Place chipotle pulled chicken into tortillas, top with salsa, and enjoy! TIP!
From createcookshare.com

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BLACKENED SALMON WITH AVOCADO CORN SALSA - I AM HOMESTEADER

Bake 16-20 minutes, or until flakey. (For medium, cook to an internal temperature of 130°F.) Meanwhile, in a large bowl, combine avocado, corn, tomatoes, onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt. Place in the refrigerator to chill as the salmon is cooking. When salmon is done cooking, cover with avocado corn salsa.
From iamhomesteader.com

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AVOCADO CORN SALSA (TIPS, TRICKS, HOW TO MAKE AHEAD)

This Avocado Corn Salsa recipe is fresh, healthy and wonderfully delicious! This Avocado Corn Salsa is exploding with bright, fresh, flavors and textures. It’s made with creamy avocados, sweet corn, juicy tomatoes, spicy jalapenos and aromatic …
From carlsbadcravings.com

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