Photos by Erica Gamboa

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Grilled Corn Salsa with Avocado

Grilled summer corn, cut fresh off the cob and tossed with black beans, crunchy red onion, spicy chile peppers, fresh cilantro, and creamy avocado, finished with a squeeze of lime juice, and topped with salty crumbled Cotija cheese. This recipe is fresh, delicious, and easy to make as an appetizer, served with corn tortilla chips, or as a topping for tacos, burritos, or any of your favorite Mexican dishes.

Servings: 6
PREP TIME: 20 minutes + COOK TIME: 10 minutes = TOTAL TIME: 30 minutes

Difficulty: Easy

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DID YOU MAKE THIS RECIPE?

A lighter take on one of my favorite Mexican street food treats, the Esquite (you can find my recipe for grilled Mexican street corn in the recipe archives). This grilled corn salsa is a lighter alternative with flavors reminiscent of that delicious street corn recipe, but without the mayo and a few fresh ingredients, it’s perfect for the summer. Grilled corn is cut off the cob and tossed with fresh vegetables and herbs with a hint of spice, a slash of citrus, and a salty, cheesy bite at the end. It’s mouth-watering in flavor and texture and so easy. This makes an amazing appetizer, a side dish to grilled meats, as well as a topping on tacos and nachos. It’s versatile, fresh, and delicious. You’ll make this all summer long!

Grilling the Corn Takes it to Another Level in Taste

One of the foods that I crave in the summer is corn. It’s at its peak in freshness and flavor in these summer months and can be found at every grocery store and farmers market. Grilling the corn really does take it to another level in taste, it takes on a smoky flavor that screams summertime! It’s really one of those foods that is widely enjoyed by so many people of all ages, hence why it’s one of the most popular foods sold at the county fair. The minute you walk into the fair grounds, you can smell the fresh corn grilling over the charcoal grills, and instantly, summer is in the air.

Of course, corn can be enjoyed as is; no grilling is required. It’s simply perfection when it’s in season, and there is no need to gussy it up; it’s stand-alone delicious! But it’s even more delicious in this salsa; I can put a bowl of this on the table with a side of tortilla chips, a refreshing drink, and I’ve got myself the perfect cocktail hour or evening snack out on the patio.

It’s also a great way to introduce your little ones to eating beans too, because kids love corn, so mixing it up with other ingredients they are not too keen to try otherwise is a great way to introduce them to new flavors and foods. Simply omit the spice, use bell peppers instead of chiles for color and flavor, and you’ve got a healthy and delicious snack your kiddos will love, and you can feel good about serving it to them. Give this tasty and easy appetizer a try this summer, it will be a new family favorite for just about any time, but in the summer, it’s the best!

Happy Eating, from my kitchen to yours!

Grilled Corn Salsa with Avocado

BY ERICA GAMBOA

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Servings: 6 | Difficulty: Easy

PREP TIME: 20 minutes + COOK TIME: 10 minutes = TOTAL TIME: 30 minutes

Ingredients:

3 ears fresh corn, husks & silk removed and cleaned
1-15 oz. can of black beans, rinsed thoroughly and drained
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, roughly chopped
2 large avocados, cut into cubes / pieces
2 serrano peppers, finely chopped
3 limes, juiced
3 tbsp. cotija cheese, crumbled
Salt & pepper to taste; start with 2 tsp. of each
1 tbsp oil of choice, for brushing the corn.
(I use olive oil, but any oil or cooking spray will work.)

SHOP RECIPE INGREDIENTS FOR HOME DELIVERY

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Directions:

Brush the cleaned and husked corn with oil or spray it with cooking spray.
On medium-high heat, on a griddle, outdoor grill, or skillet, grill the corn until all sides are lightly charred, turning frequently to avoid burning.
Remove from heat and set aside to cool for a few minutes.
Prepare the veggies by chopping the onion, cilantro, and serrano peppers as directed, placing them in a medium mixing bowl, and setting aside.
In another smaller bowl, take the corn and place it in the bowl, standing up on its flat side. Take a sharp knife and cut downward, getting as close to the base as possible, to remove the corn kernels. Rotate the corn and continue the steps until all of the corn kernels are removed.
Take the corn kernels and add them to the bowl with the other veggies.
Add the can of black beans, and make sure to rinse and drain thoroughly.
Prepare and add the avocado by cutting it into cubes or pieces.
Add the lime juice.
Season to taste with salt & pepper.
Gently fold all of the ingredients together until well combined.
Top with cotija cheese.
Taste for seasoning and adjust if necessary.
Serve in a decorative serving dish, tray, or bowl with a side of corn tortilla chips. You can also use this salsa to top tacos or as a side dish to a meal and enjoy it immediately.

Notes & Suggestions:

Tips for the tastiest results:

You’ve known me to say this time and time again: fresh is always best. From the corn to the lime juice and herbs in this recipe, the essence of this recipe is in its freshness from the fresh ingredients. I would highly recommend using fresh corn as well as fresh lime juice. Although this salsa can be made with canned corn, because you do not have to grill the corn to have a successful dish, I find that canned corn can be too sweet for this recipe. And frozen corn can lose its texture due to the moisture content; it tends to be more on the soggy and soft side. One of the things I love the most about this salsa is the crunch from all of the fresh veggies. It’s delightful, and to achieve this, my suggestion is to use fresh corn and fresh citrus to really get the very best flavors out of every ingredient in every bite.

Because this salsa has avocado, I would also recommend assembling this salsa right before you are ready to enjoy it. The lime juice will start to break down the soft avocado and soften the beans, and it will not have the same delicious crunch. It is another reason why I opted out of adding tomatoes. I personally love tomato in everything, it really is one of my favorite ingredients to cook with, but because it tends to water down recipes after a while and it does let out a lot of moisture into the dish, I decided to leave it out. It would not be something you’d want to save for later if there were any leftovers.

Lastly, one very important step in making this salsa is to make sure to drain and rinse the black beans. If you do not do this, the black liquid will turn the salsa black. Although the liquid is very delicious, you do not want to add it here.

Alternatives & Substitutions:

Serrano chiles can be substituted for a milder chile pepper, like jalapeño. Or instead of chile peppers, use red or green bell peppers for color, crunch, and flavor.

Also, if you enjoy a touch of spice but do not want to add any chiles or peppers, you can sprinkle the top of the salsa with Tajin seasoning for a subtle chile-lime hint of spice.

Regular, fresh corn off the cob can be used instead of grilled corn. You do not need to grill it if it’s not a flavor you enjoy. However, I do recommend using white corn like Mexican corn or mildly sweet corn, but not too sweet from the sweet corn variety.

Nutrition Facts Per Serving

Calories per serving: 238

Servings: 6