Corn Salsa

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

Servings side dish servings

Calories 124kcal

Author Jessica

Ingredients

1 bag (32 oz) frozen corn thawed
4 roma tomatoes seeded and chopped
2 large avocados chopped
1/3 cup thinly sliced green onion
1/3 cup chopped cilantro
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice about 1 lime
1 packet (0.7 oz) Italian Salad Dressing Mix do 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.

Nutrition