Corn Salsa Salad
This corn salsa salad is a light and refreshing salad that goes great with just about any protein. You can serve it with any type of fish or seafood. But would also go great as a side dish to your favorite Mexican-inspired meal! Corn on the cob is not required, you could use frozen or canned corn, however, when fresh corn is in season I always recommend fresh over canned or frozen!
Ingredients to make Corn Salsa Salad:
- 3 Ears Corn on the Cob shuck the corn, removing all of the leaves
- 1 Red Onion diced, (150 grams)
- 20 Cherry Tomatoes chopped, (375 grams)
- 1 Jalapeno diced, (35 grams)
- 1 Avocado diced, (150 grams)
- 1 Lemon juiced
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder
Instructions:
- Start by bringing a large pot with enough water to submerge the corn to boil.
- Once the water is boiling, add your corn to the pot and boil covered with a lid for 8 minutes.
- While the corn is cooking, add your diced red onion, cherry tomatoes, and jalapeno to a large bowl. Stir everything together until evenly distributed.
- Now add your diced avocado, and juice from 1 lemon, and season with salt, pepper, and garlic powder. Stir everything together gently to not smash the avocado.
- Once the corn has cooked for 8 minutes remove it from the boiling water. Allow the corn to cool for a few minutes so that it is not too hot to handle. Once the corn has cooled some, stand the corn upright on your cutting board and use a knife to slice down the cob of the ear of corn to remove the kernels. Do this until you have removed all of the kernels from all 3 ears of corn.
- Once you have removed the corn from the cob, place the corn in the large bowl with your other ingredients. Stir everything together and season to taste with a little more salt and pepper!
- Serve and enjoy!
Corn Salsa Salad
Ingredients
- 3 Ears Corn on the Cob shuck the corn, removing all of the leaves
- 1 Red Onion diced, (150 grams)
- 20 Cherry Tomatoes chopped, (375 grams)
- 1 Jalapeno diced, (35 grams)
- 1 Avocado diced, (150 grams)
- 1 Lemon juiced
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ¼ tsp Garlic Powder
Instructions
- Start by bringing a large pot with enough water to submerge the corn to boil.
- Once the water is boiling, add your corn to the pot and boil covered with a lid for 8 minutes.
- While the corn is cooking, add your diced red onion, cherry tomatoes, and jalapeno to a large bowl. Stir everything together until evernly distributed.
- Now add your diced avocado, juice from 1 lemon, and season with salt, pepper, and garlic powder. Stir everything together gently to not smash the avocado.
- Once the corn has cooked for 8 minutes remove it from the boiling water. Allow the corn to cool for a few minutes so that it is not too hot to handle. Once the corn has cooled some, stand the corn upright on your cutting board and use a knife to slice down the cob of the ear of corn to remove the kernels. Do this until you have removed all of the kernels from all 3 ears of corn.
- Once you have removed the corn from the cob, place those corn in the large bowl with your other ingredients. Stir everything together and season to taste with a little more salt and pepper!
- Serve and enjoy!
Macro Nutrition
Reheating:
This corn salsa salad can be eating cold or reheated. If re-heating it only needs to be warm, about 30 seconds in a microwave, or a few minutes on the stove is all it needs. But I do really love this salad cold…give it a try!
Meal Prep:
This corn salsa salad is a fantastic meal prep recipe. The lemon will help to prevent the avocado from turning brown too quickly. This recipe will last 3-6 days in the fridge.
Freezer-Friendly
This can be frozen, however, I highly recommend ensuring that the recipe is completely cool before freezing. Also that you freeze it the same day that you make it to prevent any browning of the avocado.
