Spicy Avocado and Roasted Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 blends (from 2 ears) fresh corn kernels, large, diced avocado, finely diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 7 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Avocado and Roasted Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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