Avocado Corn Salsa

This Avocado Corn Salsa dip is a family favorite that we make for every single gathering because it’s always a crowd-pleasing, allergy-friendly appetizer or side. Plus it’s healthy, flavorful, fresh, and super fast, and easy to make!

Do you have a go-to, have-to-make, your-friends-just-always-expect-it, kind of a dish?  Well, if you don’t, once you make this salsa and share it with your friends and family, you will.  That’s what Avocado Corn Salsa is in our house.  This avocado corn dip is a favorite. It’s a staple.  It’s the one thing that is on every party and BBQ menu. Then there’s the best part: It’s ok for every special diet.  It’s vegan, it’s paleo, it’s nut free, and it’s gluten free.  And most importantly, it’s freakin’ tasty.

Recipe Video

[adthrive-in-post-video-player video-id=”0yNZKMYX” upload-date=”2021-05-11T12:46:25.000Z” name=”Avocado Corn Salsa.mp4″ description=”This Avocado Corn Salsa dip is a family favorite that we make for every single gathering because it’s always a crowd-pleasing, allergy-friendly appetizer or side. Plus it’s healthy, flavorful, fresh, and super fast, and easy to make!” player-type=”default” override-embed=”default”]

Ingredients Needed

• Corn – Frozen or fresh is our favorite for this recipe. You can of course also use canned, but if you don’t have access to fresh, frozen in our opinion is the next best.
• Red Bell Pepper – Red is our favorite but you could also use another sweet bell pepper like yellow or orange. We love the pop of red color!
• Black Olives – They add the perfect salty briny touch!
• Onion – We love white onion for this, but you could also use a sweet yellow.
• Avocados – Make sure your avocados are nice and ripe to add a nice creaminess!
• Garlic – Fresh is of course our preferred for this recipe, but you can also use jarred or even garlic powder. See recipe notes for substitutions.
• Olive Oil, Lemon Juice, and Apple Cider Vinegar- For a light, bright, slightly acidic tangy dressing.
• Salt, Pepper, and Oregano

As with all of our recipes, this Avocado Corn Salsa is fresh, healthy, and bright!

Easy to Make

Even better than how healthy and fresh this corn avocado salsa is, is how fast and easy it is to make!

Step 1: Whisk together the dressing ingredients.

Step 2: Add the corn, red pepper, onion, and olives to a large bowl, add the dressing, and mix.

This is where you can stop to prepare this avocado dip in advance. This will store in your fridge well a day in advance! You could also prep the dressing on its own and store it in the fridge for up to 4 days.

Step 3: An hour (or less) before you’re ready to serve, add your diced avocados and mix!

This Avocado Corn Salsa is the perfect corn avocado dip! Creamy avocado, soft briny olives, sweet crunchy red peppers and onion, and then a perfectly medium-textured corn all mixed with a dressing that salty, tangy, garlicky, citrusy dressing.  Pair it with your favorite flour tortilla chips, corn tortilla chips, pita chips, baguette slices, or if you want an even healthier option, even celery makes a delicious vehicle.  

Trust me. If you’re looking for a healthy crowd-pleasing snack, This. Is. IT. Did I mention that it’s also vegan, gluten free, and paleo? It’s truly a crowd-pleasing snack!

Other Avocado Favorites

• Fresh Spinach Guacamole
• Avocado Pasta Salad
• Avocado Chicken Chopped Salad
• Avocado Tuna Salad Sub
• Vegan Green Goddess Dressing

FAQs

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

Avocado Corn Salsa

This Avocado Corn Salsa dip is a family favorite that we make for every single gathering because it's always a crowd-pleasing, allergy-friendly appetizer or side.

5 from 16 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Diet: Diabetic, Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Author: Tracy

Ingredients

• ▢ 1 16 oz package of frozen corn thawed – or 3-4 ears of fresh corn roasted
• ▢ 1 red bell pepper diced
• ▢ 1 small white onion diced
• ▢ 5-6 oz black olives sliced 1 cup of black olives from the olive bar
• ▢ 4 medium avocados peeled, pitted, and chopped
• ▢ 5 cloves garlic minced
• ▢ 1/4 cup lemon juice about 2 lemons
• ▢ 3 tablespoons apple cider vinegar
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon fresh ground black pepper
• ▢ 1/3 cup extra virgin olive oil

Instructions

• In a large bowl, mix the corn, olives, red bell pepper, and onion.
• In a small bowl, mix the garlic, olive oil, lemon juice, cider vinegar, oregano, salt, and pepper. Pour into the corn mixture and toss to coat.
• An hour before ready to serve, add cubed avocado and mix well.
• Serve with bread, chips, or vegetables.

Video

[adthrive-in-post-video-player video-id=”0yNZKMYX” upload-date=”2021-05-11T12:46:25.000Z” name=”Avocado Corn Salsa.mp4″ description=”This Avocado Corn Salsa dip is a family favorite that we make for every single gathering because it’s always a crowd-pleasing, allergy-friendly appetizer or side. Plus it’s healthy, flavorful, fresh, and super fast, and easy to make!” player-type=”default” override-embed=”default”]

Notes

Substitutions:

Corn – Use fresh, frozen, or canned!  Just boil or grill fresh corn on the cob before removing kernels. 

Onion – You could also use a yellow onion.

Oregano – Substitute 1 tablespoon fresh for the 1 teaspoon dried.

Apple Cider Vinegar – You can also use rice wine vinegar or white vinegar.  

Olive Oil – You could use another neutral oil like canola or vegetable, but I think that the flavor of a good extra virgin olive oil is best.

Make Ahead: 

Make Ahead by mixing all ingredients except avocados, cover, and put in the fridge. This can be done 1 day in advance.  You can make the dressing up to 4 days in advance. Add avocados right before serving.

Nutrition

Calories: 283kcal | Carbohydrates: 13g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Sodium: 430mg | Potassium: 571mg | Fiber: 8g | Sugar: 2g | Vitamin A: 688IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 1mg

Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!