Spicy Avocado and Roasted Corn Salsa
A vibrant salsa featuring smoky roasted corn, creamy avocado, and a kick of jalapeño, perfect for dipping or topping tacos. This mexican-inspired cinco de mayo ready in about 22 minutes pairs (from 2 ears) fresh corn kernels, large, diced avocado, finely diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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.
Ingredients
- 2 cups (from 2 ears) fresh corn kernels
- 1 large, diced avocado
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1 small, minced with seeds for extra heat jalapeño
- 1/4 cup chopped cilantro leaves
- 3 tbsp fresh lime juice
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a cast-iron skillet or grill pan over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until the corn is lightly charred and fragrant. Remove from heat and let cool slightly.
- Step 2: In a medium bowl, combine the roasted corn with 1 large diced avocado, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 small minced jalapeño, and 1/4 cup chopped cilantro leaves.
- Step 3: Drizzle the mixture with 3 tbsp fresh lime juice and 1 tbsp olive oil. Season with 3/4 tsp salt and 1/4 tsp black pepper. Gently toss to combine all ingredients without mashing the avocado.
- Step 4: Chill the salsa in the refrigerator for at least 15 minutes before serving to allow flavors to meld. Serve with tortilla chips or as a topping for grilled meats or tacos.
Frequently asked questions
How long does Spicy Avocado and Roasted Corn Salsa take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Avocado and Roasted Corn Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced avocado from drying out.
Can I substitute ingredients in Spicy Avocado and Roasted Corn Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Avocado and Roasted Corn Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Avocado and Roasted Corn Salsa?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved this for Cinco de Mayo. It's the perfect balance of spicy and creamy.
- ★★★★★
This is my new go-to salsa! So fresh and perfect for chips.
- ★★★★☆
Roasted corn took longer than expected to get the right char, but the flavor was worth it.
