Fresh corn and avocado salsa for tacos
This no-cook salsa is bright and creamy, perfect for topping tacos, grilled fish, or chicken. Use fresh, roasted, or thawed frozen corn.
Quick assembly:
- Combine corn kernels with diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- Add lime juice, a drizzle of olive oil, salt, and pepper. Toss gently to avoid mashing the avocado.
Optional flavor boosts:
- Add minced jalapeño or a pinch of cayenne for heat.
- A splash of vinegar or a dash of honey balances flavors.
- Crumbled cotija or feta adds savory saltiness.
Tips:
- Prepare avocado last and cut just before serving to avoid browning.
- Chill briefly to let flavors meld but serve within a few hours for best texture.
This salsa is fast, colorful, and enhances tacos with sweet, creamy, and tangy notes.