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As the sun warms the days and summer gatherings start to fill our calendars, there’s nothing quite like the vibrant and refreshing flavors of a well-made salsa. Enter the delightful roasted corn avocado salsa—a dish that captures the essence of summer in every bite. With its sweet, smoky corn, creamy avocados, and zesty lime, this salsa is not only a feast for the eyes but also a burst of flavor that can elevate any meal. Whether you’re serving it as a dip with tortilla chips, using it as a topping for grilled fish or chicken, or simply enjoying it on its own as a refreshing side dish, roasted corn avocado salsa is incredibly versatile.

Roasted Corn Avocado Salsa

Discover the vibrant flavors of summer with this delightful roasted corn avocado salsa that’s perfect for any warm-weather gathering. Combining sweet roasted corn, creamy avocados, and zesty lime, this nutritious salsa is a versatile addition to your meal. Serve it as a dip, a topping for grilled proteins, or enjoy it solo. Packed with vitamins and healthy fats, it’s not just delicious—it’s good for you too. Get ready to impress your friends and family with this refreshing treat!
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Ingredients
  

2 cups fresh corn kernels (approximately 4 ears of corn)

2 ripe avocados, diced into bite-sized pieces

1 medium red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped for garnish

1 lime, juiced for freshness

1 jalapeño, seeded and minced (optional for spice)

2 tablespoons olive oil, divided

Salt and freshly ground pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the corn.

    Roast the Corn: In a large mixing bowl, combine the fresh corn kernels with 1 tablespoon of olive oil, and season generously with salt and pepper. Spread the corn evenly on a lined baking sheet. Roast in the preheated oven for 15-20 minutes, stirring halfway through to ensure even roasting. The corn is done when it is slightly charred and has a lovely caramelized appearance.

      Prepare the Vegetables: While the corn is roasting, take the opportunity to dice the avocados, chop the red onion, halve the cherry tomatoes, and mince the jalapeño (if you prefer some heat in your salsa).

        Combine Ingredients: Once the corn has finished roasting and is slightly cooled, transfer it to a large mixing bowl. Add the diced avocados, chopped red onion, halved cherry tomatoes, cilantro, and minced jalapeño.

          Dress the Salsa: Drizzle the remaining tablespoon of olive oil and the freshly squeezed lime juice over the mix. With a gentle hand, toss everything together to combine without mashing the avocados. Taste and season with additional salt and pepper as needed.

            Chill & Serve: For the best flavor explosion, allow the salsa to chill in the refrigerator for at least 30 minutes. This resting period helps the flavors meld beautifully. Serve the salsa with crispy tortilla chips or use it as a fresh topping for tacos, grilled fish, or chicken dishes.

              Prep Time, Total Time, Servings:

                15 minutes | 35 minutes | Serves 6