Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
While we have plenty of recipes where sweet summer corn gets to shine, this fresh homemade salsa has to be one of our faves. Paired with creamy avocado, cherry tomatoes, sharp red onion, fresh basil, and a simple homemade dressing, this easy recipe can pair with just about anything. Enjoy it alongside (or add it to!) your fish tacos or one of our many summer dinner recipes, or eat it completely on its own—we won’t judge. 😉
The corn.
We love to use fresh corn in the summer to take full advantage of the season, but you can also use frozen corn (they even sell it pre-charred!) if you prefer. If using frozen, just make sure it’s fully defrosted and drained of any excess moisture before you make your salsa. We grill our corn in this recipe to shake things up with a smoky, charred flavor. If you don’t have a grill or grill pan, no prob—give your cobs a quick sear in a cast iron skillet.
Corn salsa variations:
— Not in the mood for grilled corn? Try our copycat Chipotle corn salsa!
— Feeling cheesy? Swap the avocado (or keep it and amp up the toppings!) for feta or cotija cheese.
— Amp up the heat by adding a finely chopped jalapeño to the mix.
Can I make this salsa in advance?
Absolutely! You can make this salsa up to 3 days in advance—just hold off on the basil and avocado until you're ready to serve. Store in an airtight container in your fridge to keep it fresh.
Have you made this yet? Let us know how it went in the comments below!
- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 259
Ingredients
For the salsa
- 5
ears of yellow corn, husks removed
- 2 tbsp.
extra-virgin olive oil
Kosher salt
- 1
ripe avocado, chopped
- 1 c.
quartered grape tomatoes
- 1/2
red onion, finely chopped
- 2 tbsp.
sliced basil
For the Dressing
- 1/4 c.
extra-virgin olive oil
- 1/3 c.
lime juice
- 1
clove garlic, minced
- 1 tsp.
crushed red pepper flakes
Kosher salt
- Nutrition Information
- Per Serving (Serves 6)
- Calories259 Fat20 gSaturated fat3 gTrans fat0 gCholesterol0 mgSodium424 mgCarbohydrates18 gFiber5 gSugar7 gProtein4 gVitamin D0 mcgCalcium15 mgIron1 mgPotassium489 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Brush corn with oil and season with salt. Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife.
- Step 2In a large bowl combine corn, avocado, tomatoes, onion and basil.
- Step 3In a medium bowl, combine oil, lime, garlic, and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated.
- Step 4Serve with tortilla chips.
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