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As summer rolls in, vibrant colors and fresh flavors take center stage in our kitchens, particularly in the form of refreshing salsas. One such delightful dish that perfectly encapsulates the essence of the season is Grilled Corn and Avocado Salsa. This salsa not only boasts a combination of sweet and smoky flavors but also provides a burst of freshness that can elevate any summer meal. Whether served as a snack with crispy tortilla chips, as an appetizer at your next barbecue, or as a topping for grilled meats and fish, this salsa is versatile and irresistible.

Grilled Corn and Avocado Salsa

Bring the taste of summer to your table with this delicious Grilled Corn and Avocado Salsa. Featuring sweet grilled corn, creamy avocado, and a mix of fresh veggies, this salsa is a colorful and nutritious addition to any meal. Perfect as a dip with tortilla chips, a topping for grilled meats, or a vibrant appetizer at gatherings, it’s easy to make and packed with flavor. Enjoy the fresh, seasonal ingredients that create a satisfying dish bursting with health benefits!
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Ingredients
  

2 ears of fresh corn, husked

1 ripe avocado, diced into 1-inch chunks

1 medium red onion, finely chopped (about 1/2 cup)

1 medium red bell pepper, diced (about 1 cup)

1 jalapeño, seeded and minced (optional, adjust for desired heat)

Juice of 2 limes (about 1/4 cup)

1/4 cup fresh cilantro, chopped

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Instructions
 

Preheat the Grill: Start by preheating your grill to medium-high heat, which is around 400°F (200°C). This ensures the corn will grill evenly and develop a nice char.

    Grill the Corn: Take the husked corn and place it directly on the grill grates. Grill the corn for approximately 10-12 minutes, turning it every couple of minutes to achieve an even char. You’ll know it’s ready when it’s lightly browned and tender. Once cooked, remove the corn from the grill and allow it to cool for a few minutes.

      Prepare the Salsa Base: While the corn is cooling, grab a large mixing bowl and combine the diced avocado, finely chopped red onion, diced red bell pepper, and the minced jalapeño (if you're using it for heat).

        Cut the Corn Kernels: Once the grilled corn is cool enough to handle, carefully use a sharp knife to slice the kernels off the cob, making sure to cut downward to get the most kernels. Add these freshly grilled corn kernels to the mixing bowl with the other ingredients.

          Dress the Salsa: Squeeze fresh lime juice over the mixture followed by adding the extra virgin olive oil. Sprinkle in the chopped cilantro and season generously with salt and pepper. Gently toss the mixture together, being careful to preserve the integrity of the avocado chunks.

            Marinate & Serve: Allow the salsa to sit for about 10 minutes at room temperature. This resting time lets all the flavors meld beautifully. Serve your vibrant corn and avocado salsa with crunchy tortilla chips, atop grilled meats, or as a zesty topping for tacos.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an eye-catching presentation, serve the salsa in a colorful bowl, garnished with a few cilantro sprigs and lime wedges on the side. This adds a pop of color and a fresh touch!