Gluten-Free Corn and Avocado Salsa

Ingredients

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• 2 cups fresh or frozen corn kernels
• 2 medium avocados, diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and finely minced (optional)
• 0.5 cup fresh cilantro, chopped
• 2 tbsp lime juice, fresh
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 bag corn tortilla chips or GF crackers for serving Shop

Instructions

1. 1 If using frozen corn, thaw it completely. If using fresh corn, you can lightly grill or sauté the kernels for about 5-7 minutes until slightly tender and fragrant, then let them cool. This step adds a lovely smoky depth and a pleasant chew to the salsa.
2. 2 In a medium bowl, gently combine the cooled corn kernels, diced avocados, finely diced red onion, and minced jalapeño (if using). Be careful not to mash the avocado too much, as you want distinct pieces.
3. 3 Add the chopped fresh cilantro, fresh lime juice, and olive oil to the bowl. Season the mixture with salt and black pepper, then gently toss everything together until just combined. Taste and adjust the seasoning as needed, adding more lime juice or salt for your preference.
4. 4 Allow the salsa to sit for at least 10 minutes at room temperature, or chill in the refrigerator for up to 30 minutes, to let the flavors meld beautifully. This resting period enhances the overall taste and aroma of the fresh ingredients.
5. 5 Serve the corn and avocado salsa immediately with your favorite gluten-free corn tortilla chips or gluten-free crackers. It also pairs wonderfully with fresh vegetable sticks like cucumber or bell pepper slices.

Nutrition (per serving)

Tips & Notes

• Fold the diced avocados in gently with a spatula, as step 2 warns, so they stay in cubes.
• Toss the diced avocado with the lime juice first to keep it from browning.
• Charring fresh corn in a dry skillet adds a smoky sweetness to the salsa.

Common questions