Tomato, Corn, and Avocado Salsa

This tomato, corn, and avocado salsa is quick and easy to make. It's colorful, and most importantly, it's delicious! Whenever I take it to a party, I bring the recipe because I'm always asked for it. Serve with tortilla chips — colored ones are fun.

Print Recipe

Prep Time 30

Total Time 30

Course lunch/dinner

Cuisine Mexican

Servings 16 people

Calories 497.1 kcal

Equipment

1 Large Mixing Bowl For combining all ingredients
1 Chef's knife For precise dicing of vegetables
1 Cutting Board A stable surface for prep work
1 Citrus Juicer or Reamer To extract fresh lime juice efficiently
1 Measuring Spoons and Cups For accurate ingredient portions

Ingredients

Main

1 11 ounce can whole kernel corn, drained
1 4 ounce can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper seeded and diced
1 ½ teaspoons minced jalapeño pepper
1 avocados - peeled pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Instructions

Mix together corn, olives, tomatoes, onion, red pepper, and jalapeño pepper in a large bowl until well combined. Gently fold in avocados, olive oil, lime juice, and salt.

Notes

1. For superior flavor and texture, consider using fresh corn kernels, blanched briefly, when in season. If using canned, ensure thorough draining. 2. The ripeness of the avocado is crucial; it should be firm but yield slightly to gentle pressure. Dice it just before adding to prevent browning. 3. For enhanced heat, leave some seeds and membranes in the jalapeño; for milder salsa, remove them completely. Always wear gloves when handling chilies. 4. Consistency in dicing all ingredients is key for an even mouthfeel and visually appealing presentation. 5. Allow the salsa to rest for at least 15-30 minutes in the refrigerator before serving. This allows the flavors to meld and deepen, significantly enhancing the overall taste.