Fiesta Corn Salad - Mexican Salsa
Fiesta corn salad with avocado, tomatoes, garlic, and lime juice, a delicious Mexican salsa recipe perfect for any fiesta.
Prep Time10 minutes mins
Cook Time1 minute min
Course: Appetizer, Salad
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 4
Calories: 218kcal
- 1 can corn Note 1
- 1 red onion
- 2 medium tomatoes
- 1 ripe avocado
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon lime juice or more to taste
- a bunch of fresh cilantro or parsley or a mixture of both, Note 2
- 1 small jalapeňo Note 3 Note 3
- fine sea salt and freshly ground black pepper
Drain and rinse the corn. Place into a bowl.
Chop the onion finely and cut the tomatoes into fine cubes. Mix with the corn.
Chop the avocado into similar-sized cubes, mix well with the lime juice and add to the bowl.
Add the grated garlic clove, oil, and chopped herbs. If using, add the finely chopped jalapeňos as well.
Adjust the taste with salt, pepper, and cayenne pepper if you like. Taste and add more lime juice if necessary. Mix everything very thoroughly.
Tip: My avocado was very ripe, and that's why it almost disintegrated while stirring. After the initial annoyance, I found that excellent; a very creamy, very yummy dressing.
- Cooked corn on the cob is excellent; it just takes a bit longer to cut it off the cob.
- Fresh cilantro or parsley or a combination of both. Both versions are delicious yet very different in flavor. Cilantro is not a universally popular herb; only use it if you are sure you like it.
- I use it when available. Otherwise, I just use red chili flakes or cayenne pepper to add some heat.
Serving: 1g | Calories: 218kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 117mg | Potassium: 523mg | Fiber: 5g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg