Corn Salsa is the perfect blend of flavor and textures! Creamy avocados, frozen sweet corn, green onion, cilantro, and tomatoes in an easy Italian dressing olive oil vinaigrette. Serve as a healthy side dish, as salsa with tortilla chips, or on top of grilled meats.
Course Appetizer
Keyword corn avocado salsa with frozen corn, corn salsa
Prep Time 15 minutesminutes
Servings 15side dish servings
Calories 124kcal
Author Jessica
Ingredients
1bag (32 oz)frozen cornthawed
4roma tomatoesseeded and chopped
2largeavocadoschopped
1/3cupthinly sliced green onion
1/3cupchopped cilantro
2tablespoonsolive oil
2tablespoonswhite wine vinegar
1tablespoonfresh lime juiceabout 1 lime
1packet (0.7 oz)Italian Salad Dressing Mixdo not prepare, just add the contents of the packet
Instructions
Add the thawed corn, tomatoes, avocado, green onion, and cilantro into a mixing bowl. Stir together.
In a small bowl or glass measuring cup, whisk together the olive oil, vinegar, lime juice, and contents of Italian Salad Dressing packet until combined. Pour over the corn salsa and stir together until everything is coated in the dressing.
Can be served right away or refrigerated for 2-3 hours before serving. Because of the vinegar and lime juice the avocados will not brown right away. Leftovers are good but as time goes on the avocados will brown slightly. * I prefer to let the corn salsa refrigerate for a few hours before serving so the flavors can soak into the corn and veggies.
Notes
It's hard to determine serving size for this recipe. I decided that if serving as a side dish or salsa that you could at least get 15 servings at 124 calories each. Each serving would come out to about 3/4 cup of corn salsa. If you want to make this heartier then add a can of drained and rinsed black beans or pinto beans into the corn salsa.