Fiesta Corn Salad - Mexican Salsa
Fiesta corn salad with avocado, tomatoes, garlic, and lime juice, a delicious Mexican salsa recipe perfect for any fiesta.
Servings: 4
Calories: 218kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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