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Close up of corn salsa with avocado in a blue dish

Fresh Corn Salsa with Avocado

This recipe for corn salsa with avocado is easy and fast to make and packed full of fresh and tasty ingredients. Healthy and creamy, this relish is perfect to top tacos and fish dishes and yummy enough to serve straight up with with some tortilla chips.
Course Appetizer, Side Dish
Cuisine American, Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 136kcal


  • a large bowl


  • 4 ears of corn
  • 1 large ripe avocado
  • 2 large tomatoes
  • 1/2 red onion
  • 1 jalapeno
  • juice of 1 lime
  • 4 tbsp mayonnaise
  • 1/2 teaspoon chili powder
  • 3 tablespoons fresh cilantro (coriander) leaves
  • salt to taste


  • Using a knife, remove the corn kernels from the ears of corn and place in a large bowl.
  • Cut the avocados into chuncks and add to the bowl. Deseed and chop the tomatoes and add those too.
  • Finely dice the red onion and jalapenos and add those.
  • Squeeze over the lime juice, and add the mayonnaise, chili powder, fresh cilantro and several pinches of salt.
  • Combine the ingredients well, taste and add more salt if you wish.
  • Let the salsa sit in the fridge for half an hour if you can before serving.


Be sure to use fresh lime juice.
Let the salsa sit in the fridge before serving if you can, it will let the flavors develop.  You can keep it covered in the fridge for up to eight hours.
Nutritional values are based on one of eight servings.


Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 326mg | Fiber: 3g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 13.5mg | Calcium: 8mg | Iron: 0.5mg