Charred Corn and Avocado Salsa with Lime

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A smoky, creamy salsa featuring charred corn, ripe avocado, and zesty lime, ideal for chips or tacos. This Mexican-inspired quick recipe (vegetarian), ready in about 22 minutes, pairs Corn kernels, Avocado, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, fresh or frozen and thawed Corn kernels
• 1, diced Avocado
• 1/4 cup, finely diced Red bell pepper
• 1/4 cup, finely diced Red onion
• 1/4 cup, chopped Fresh cilantro
• 1, juiced Lime
• 1/2, seeded and minced Jalapeño
• 1/4 tsp Ground cumin
• 1/2 tsp Salt
• 1 tbsp Olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 cups corn kernels and cook, stirring occasionally, until kernels are charred in spots (about 5-7 minutes). Remove from heat and let cool slightly.
2. Step 2: In a medium bowl, combine the cooled corn, 1 diced avocado, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1/2 minced seeded jalapeño, 1/4 tsp ground cumin, 1/2 tsp salt, and the juice of 1 lime. Gently toss to combine without mashing the avocado.
3. Step 3: Let the salsa sit for 15 minutes at room temperature to allow flavors to meld before serving.