Fresh Corn and Avocado Salsa

in Appetizers, Sides

I really, really, really miss summer vacation. I wish that someone had told me that adulthood meant most of my summers would be spent sitting behind a desk. At least then I could maybe have found time to start a petition for change. Nowadays if I find myself with more than a week of free time it’s because I’m unemployed and I then I’m stressed about paying rent, health insurance, and buying dog food. Why can’t I just go to summer camp instead?

Since I’m currently working I have to squeeze all of my summer fun into the weekend, which is not even close to the amount of time I need to do everything I have planned. Like laying by the beach, or catching up with a friend at Aroma Café, or flying back to North Carolina so that I can float down a river in an inner tube. Things like that cannot be squeezed into a normal 48hours, at least, not when I also have to do laundry, grocery shopping, sweep my floors and walk the dog. Seriously, can we form a protest about this??

I did manage to find the time to stroll through the farmers market and found everything I needed to make this salsa though. And that’s pretty cool. I sat on the couch while reading a book and ate this entire bowl all by myself. It sort of felt like summer vacation, and it at least allowed me to forget about that pile of laundry for a while.

Fresh Corn & Avocado Salsa

Print this recipe!

It is absolutely imperative that you chop all of the vegetables to roughly the same size as a corn kernel, otherwise the flavors will be off. The dressing in this salad is not meant to dominate the flavors of the salad, and it is therefore very light. The real stars of the show are the fresh vegetables, so I implore you to buy the best quality you can for the best salsa. I cooked my corn by leaving the husks on and placing them in the oven for 30 minutes, but any technique that you prefer will work.

3 ears of corn, cooked (by grilling, boiling, baking, however)
¼ cup chopped red onion
½ cup chopped red pepper
1 large avocado
Juice of 1 lime (roughly 2 tablespoons)
2 tablespoon olive oil
½ teaspoon chili powder
1 small garlic clove minced
¼ teaspoon salt

Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside.

Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado and dressing and gently mix together.

{ 19 comments… read them below or add one }

Sarah @ Mum in Bloom August 4, 2010 at 4:13 am

What a beautiful fresh dish. I love your photos and the combination of red, yellow and the pale green are gorgeous. I don’t miss not having vacation days in the summer. I lived in a major tourist destination with all kinds of activities on the street outside my office building (street performers, vendors, ice cream, bag pipes) and it was heart wrenching to go out at lunch and see everyone having fun and having to go back to my office :(

Tip – if you do a couple loads of laundry each night as soon as you get home from work, it’ll save the pile on the weekend from staring you down ;o)


Rachel August 4, 2010 at 6:09 am

I’m with you on the summer vacation thing! I just graduated college last May and started my full-time job, and this is the first summer I’ve never had off–I have to admit there have been some summer blues!

This salsa looks so easy and yummy! We have fresh corn in season right now, so I’m going to make this real soon. :) Thanks for sharing!


DessertForTwo August 4, 2010 at 6:32 am

This is my idea of the perfect lunch. Thanks for sharin’ :)


Jordan August 4, 2010 at 8:19 am

This looks glorious. I keep wondering who signed me up for this whole grown-up thing. I really wish my name had been taken off the list years ago. Really, you want me to be at work every day, all day? Fine, but I’m probably going to be cranky about it.


Betty August 4, 2010 at 8:57 am

The salsa looks great- the fresh vegetables really shine in this dish! As to the summer vacation…there’s not much money in education, but one of the perks is that you have lots of vacations!


Maria August 4, 2010 at 9:49 am

I can’t get enough sweet corn lately. Will be trying this recipe soon!


sterlingstyle August 4, 2010 at 9:52 am

this looks so yummy! I love this kind of food!!


Tiffany August 4, 2010 at 10:56 am

looks so yummy. I am going to try it tonight!!



Nadette @ Eat, Read, Rant! August 4, 2010 at 2:57 pm

corn and avacado hmm, i’m intrigued. I think I’m either going to love the contrast of the corn with the avacado or hate it. I’ll have to think abou it


Nadette @ Eat, Read, Rant! August 4, 2010 at 3:02 pm

omg, you’re right though. the weekend is 48 hours. I just said that outloud and almost burst into tears. This is a crime against nature! I’m with you on protesting for change. In the meantime, I’ve gotten into doing my laundry on thursdays and grocery shopping on mondays. the weekend is my ME time, and i refuse to waste it doing life chores. give it a try, it really makes a difference


Tara August 4, 2010 at 3:06 pm

Yum yum yum!! I don’t work but the kids’ summer vacation is like work.


Caroline August 4, 2010 at 4:06 pm

I think I definitely need to jump on the bandwagon of doing chores during the week, if I only I could get motivated when I get home!!


Adriana from Baking Powders August 5, 2010 at 12:55 pm

I love avocado, love corn, obviously love this combo! i’m having summer vacation for the first time in forever, mostly because my job ended a month before i start grad school and my parents wanted me back home for a few days, not complaining! enjoy your bits of summer as much as you can


Janna M August 5, 2010 at 1:40 pm

What temperature do you cook the corn at? This looks delicious!


Caroline August 5, 2010 at 1:44 pm

I cooked it at 400 degrees F. You can also roast it in olive oil with the husks off, but I think the kernels hold up better if you leave them on.


M. August 6, 2010 at 10:01 am

I love corn salsa, just made some last week, soooo good. :)


Sandra August 15, 2010 at 6:25 am

Sunday afternoon, it´s raining cats and dogs in the Netherlands and Belgium…
I just made your Fresh Corn and Advocada Salsa recipe to cheer myself up…And it worked !


coyly January 22, 2011 at 7:02 pm

Just came across your blog today and love it. Thanks so much for sharing. I made a similar salsa last summer, but no red pepper, garlic, or chili. Instead I used peeled, seeded and diced plum tomato, fresh mint and maybe a tbsp of a dressing I have from whole foods. I think it’ s sun-dried tomato and balsamic. But for me it was really the mint that made all the difference.


sam gray August 25, 2012 at 7:44 pm

An excellent presentation foe a nervous beginner. I’ll be watching and thanks……..


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