Name: Avocado Corn Salsa with Cilantro (No Black Beans)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup cooked corn kernels (fresh, frozen, or canned – just dry them well); 1 cup cherry tomatoes (whole or halved); ½ medium shallot, finely chopped (or 2 tbsp red onion); ½ ripe avocado, diced; 2 tbsp fresh chopped cilantro (or parsley/mint/chives); ½ oz fresh lime juice (about 1 tbsp); ¼ tsp kosher salt (Diamond Crystal preferred – use less if using table salt)

Ingredients

Scale

1 cup cooked corn kernels (fresh, frozen, or canned – just dry them well)
1 cup cherry tomatoes (whole or halved)
½ medium shallot, finely chopped (or 2 tbsp red onion)
½ ripe avocado, diced
2 tbsp fresh chopped cilantro (or parsley/mint/chives)
½ oz fresh lime juice (about 1 tbsp)
¼ tsp kosher salt (Diamond Crystal preferred – use less if using table salt)

Instructions

Prep Like a Pro: Halve tomatoes, chop shallot, and rough chop cilantro. Dice avocado just before mixing.
Mix With Care: In a wide bowl, combine corn, tomatoes, shallot, avocado, and cilantro.
Dress & Toss: Add lime juice and salt. Toss gently with a spatula—no mush, just chunky joy.
Taste & Serve: Adjust lime/salt to taste. Serve immediately for peak freshness!

Notes

Use chilled ingredients for best flavor and texture.
Add avocado last to prevent browning.
For smoky depth, char your corn in a dry skillet first.

Prep Time: 10 mins

Nutrition

Calories: 120 kcal per serving
Fat: 8g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g