This grilled corn and avocado salsa is a quick and easy dip recipe with fresh tomatoes, red onion and lime juice for dipping chips, topping salmon, and more.
I love a great go-to dip or salad recipe that you can keep in your back pocket. And there's nothing better in summer than loading up on fresh produce with a bit of char from the grill.
This salsa recipe is my favorite condiment, party appetizer or side dish all summer long. It's a bit smoky, a bit sweet and even a little creamy from the avocado. It's also what I love to bring to picnics, cookouts and parties because it's allergy-friendly, gluten-free, vegan and a total crowd-pleaser.
Look no further for your new must-have summer appetizer in this grilled corn and avocado salsa.
How to Make Grilled Corn and Avocado Salsa
If you already have the grill going, say for Barbecue Grilled Pineapple & Tofu Kebabs, you can easily add this salsa to your menu. Just coat fresh sweet corn in a bit of oil and toss it on the grill alongside your kebabs (or anything).
The rest is a matter of chopping and tossing these ingredients together:
- Corn. If you can, buy local corn for the sweetest flavor.
- Avocados. These make the salsa a truly satisfying dish all on its own.
- Cherry tomatoes. You can also use full-sized tomatoes diced nice and small.
- Red onion. If you don't like the flavor of raw red onion, you can soak the diced onion in ice-cold water for 10mintues to remove some of the bite.
- Cilantro. If you're not a fan of cilantro, swap it out for basil, parsley or chives.
- Lime juice. You can also use lemon juice for brightness.
- Chili powder. this adds a nice kick. You can sub chili powder for minced fresh chili or a squirt of sriracha.
Do I Husk Corn Before Grilling?
Some people like to keep the husks on the corn to grill. But for this recipe, since I want some of that nice char on the kernels themselves, I like to get rid of the peels and put the corn directly on the grill grates.
If you really want to double-down on smoky charred flavor, you can also grill the avocado and onion to develop some nice grill marks and flavor. If you do this, slice them in half and grill cut-side down before dicing.
Sure, you can pile this dip onto crispy tortilla or corn chips for a simple appetizer. But don't stop there. I love serving this corn salsa with:
- Firecracker Salmon
- Avocado Toast
- Healthy Zucchini Chips
- Chipotle Butternut Squash & White Bean Burgers
- Balsamic Grilled Tofu
It works as a condiment, a sauce, or even a light side dish!
and if you have leftovers, go ahead and enjoy a sweet breakfast burrito or corn and egg scramble the next morning.
More Healthy Appetizer Recipes To Try
- Sweet Potato Pizza Bites with Lentil Bolognese
- Spinach Artichoke Dip
- Grilled Peach Salsa
- Healthy & Vegan Refried Bean Dip
- Simple Mango Salsa
If you make this Grilled Corn and Avocado Salsa, be sure to let me know with a comment below. And tag @simplyquinoa or #simplyquinoa on social so I can find your pictures and give them some love!
Grilled Corn and Avocado Salsa
- 2 ears of corn
- 2 avocados
- 2 cups cherry tomatoes
- 1 medium red onion
- 1/4 - 1/2 cup cilantro depending on taste
- Juice of 2 limes or 1 lemon, 1 lime
- 1 teaspoon chili powder
- Salt + pepper to taste
- Preheat the grill to medium-high. Peel and remove the silk from the corn, then add it to the hot grill and grill for 2 - 3 minutes per side until it's charred and slightly soft.
- While the corn is cooking, dice the tomatoes (I cut them into eighths), onions and avocado, and add them to a large bowl.
- Allow the corn to cool slightly then cut it off the cob and add it to the bowl.
- Finely chop the cilantro, then add that to the bowl along with the citrus juice, chili powder, salt and pepper. Toss to combine. Taste and adjust the salt + pepper as needed.
- Serve immediately with your favorite chips (or on top of tacos, inside burritos, etc...the possibilities are endless!)
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