This Grilled Corn Salsa with Avocado and Cilantro is summer in a bowl—bright, smoky, and full of vibrant color. Freshly grilled corn adds a toasty sweetness that pairs beautifully with creamy avocado, juicy tomatoes, and fragrant cilantro. A splash of red wine vinegar and olive oil brings everything into balance. Scoop it up with tortilla chips, spoon it over grilled chicken or fish, or tuck it into tacos for a light vegetarian filling that bursts with flavor.
INGREDIENTS:
2 ears corn on the cob, husks, and silk removed
2 tomatoes, chopped
2 avocados, peeled and diced into 1/2-inch cubes
1/2 bunch cilantro, leaves chopped (stems removed)
1 jalapeno pepper, seeds removed, minced (optional)
1 small white onion, chopped
2 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and freshly ground black pepper, to taste
METHOD:
Preheat the grill to medium-high and lightly oil the grate. Place the corn directly on the grill and cook for 3–5 minutes per side, turning often, until the kernels are lightly charred but still crisp.
Transfer the corn to a cutting board and allow it to cool slightly. Using a sharp knife, cut the kernels from the cob and place them in a large mixing bowl. Let cool completely before adding the other ingredients.
Add the tomatoes, avocado, cilantro, jalapeño (if using), onion, and garlic to the bowl with the corn.
Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste, then toss gently to combine, being careful not to mash the avocado.
Serve immediately, or cover and refrigerate for up to 4 hours. The flavors continue to develop as it chills.
CHEF’S NOTES:
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Add a squeeze of fresh lime juice for extra brightness.
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Substitute serrano pepper for a spicier version.
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Excellent as a topping for grilled chicken, fish tacos, or nachos.
