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5 from 5 votes

Avocado Corn Salsa

Author Tracy


  • 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 oz black olives sliced 1 cup of black olives from the olive bar or 2 2.5 oz. cans
  • 4 medium avocados peeled, pitted, and chopped
  • 5 cloves or garlic minced
  • 1/4 cup of lemon juice
  • 3 tablespoons of apple cider vinegar
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of fresh ground black pepper
  • 1/3 cup of extra virgin olive oil


  • 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. This can be covered and stored in fridge overnight. An hour before ready to serve, add cubed avocado and mix well.
  • Serve with bread, chips, or vegetables.


Make Ahead by mixing all ingredients except avocados, cover, and put in fridge. Can be done the night before. Then just add avocados right before serving.