Mexican Corn Salsa made with avocado, onions & tomatoes. Deliciously fresh and goes perfect on seafood tacos, served with chips or as a topping for grilled dishes. So good!
This salsa was part of my Blackened Salmon Tacos recipe but it is so good that I decided to make it the start on its own post. So here it is!
This Mexican Corn Salsa is a great change from regular salsa or Pico de Gallo and will be a hit next time you serve it. This has become my new party snack and all my friends request me to make it for them. If you notice there are NO peppers whatsoever! Perfect for those that prefer mild salsas over the spicy ones, however, this salsa is still packed with flavors!
Do let me know if you decided to make it! I guarantee it won’t let you down :).
Let’s talk about the ingredients shall we?
Well, I only have a note to make regarding the frozen corn. I like to use roasted frozen corn so if you can find it, I would recommend you get it! It gives any dish an extra deep & intense flavor that is worth going the extra mile just to get it. I get mine at Trader Joe’s. But don’t worry if you can’t find roasted frozen corn, this salsa will still be amazing with regular corn!
Also, do you noticed that it does not have any cilantro? On rare occasions I like to make salsas with no cilantro…. I adore cilantro! And cannot I understand how there are people that think cilantro tastes like soap. Have you heard of that? It must be something like a chemical imbalance or some other crazy condition lol! I can’t imagine my life without cilantro. Are you a fan of cilantro or do you think it tastes like soap?
Mexican Corn Salsa
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: About 2 cups 1x
- Cuisine: Mexican
- 2/3 cup frozen corn – thawed (preferably roasted frozen corn)
- 1 medium diced roma tomato
- 1 small diced avocado
- 2 tablespoons finely chopped yellow onion
- 2 teaspoons lime juice
- 1 dash garlic powder
- Salt and Pepper to taste
Combine all ingredients in a mixing bowl and place in refrigerator until ready to serve.