Avocado-Corn Salsa

Avocado-Corn Salsa

2 Reviews
From: EatingWell Magazine April/May 2006

A fresh salsa of avocado and corn is great with simple sautéed fish or just about anything Mexican-inspired—huevos rancheros, a quick quesadilla or atop rice and beans.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 medium avocado, diced
  • 3/4 cup frozen corn, thawed
  • 1/2 cup quartered grape tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons lime juice
  • 1/4 teaspoon kosher salt


  • Active

  • Ready In

  1. Toss avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl.

Nutrition information

  • Per serving: 109 calories; 8 g fat(1 g sat); 4 g fiber; 11 g carbohydrates; 2 g protein; 55 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 307 IU vitamin A; 9 mg vitamin C; 9 mg calcium; 0 mg iron; 75 mg sodium; 363 mg potassium
  • Nutrition Bonus: Vitamin C (15% daily vaue)
  • Carbohydrate Servings: 1

Reviews 2

July 28, 2012
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By: EatingWell User
Great Combination of Flavors! I love the recipe. I think next time I make it I will use roma tomatoes though. I don't know if it was just the grape tomatoes I bought, but they were not flavorful enough for me. I love how the corn mixed with the avocado! Amazing!
November 22, 2009
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By: lfrose2003
I loved this! I used fresh roasted corn and roma tomatoes because that is what I had on hand. I liked how the corn and tomatoes added volume to the avocados. I added this to some chicken tacos and it was a big hit.