Roasted Corn and Avocado Salsa

by | Jul 20, 2016

I love experimenting and creating in the kitchen. I knew I wanted to use corn and avocado together, threw together some ingredients that were in the fridge, and out came this amazing salsa! As in, “oh my goodness, why haven’t I made this before?!” Each time I make it, it’s always a little bit different. Hot or cold. Extra charred or lightly roasted. Different amounts of the cauliflower or tomatoes. It never fails though, it always seems perfect!

With corn season finally up and running around here I’ve been fortunate enough to get my hands on some fresh, local, organic corn. It’s one of the best summer foods, and it goes great in this salsa. It brings that sweetness while still very fresh, and with that avocado, caramelized veggies, juicy tomatoes, and lime! Oh my goodness! You all seriously need to try this out!

It’s so quick to throw together, packed with nutrients and fiber, and so versatile! Eat it as a true salsa, a side salad of sorts, on soup (yes!), with my Mexican-style one pot, and in tacos, like this one here with roasted butternut, sprouted beans, and wrapped in a collard green “shell.”

 

Roasted Corn and Avocado Salsa
 
Author:
WHAT YOU'LL NEED
  • Corn, organic or non-GMO preferably, can be fresh or frozen (you can omit if you're allergic, it will still be delicious!)
  • Onion, diced
  • Cauliflower, chopped into desired size
  • Green cabbage, chopped into desired size
  • Bell pepper, whatever color you'd like, diced
  • Cherry tomatoes, halved
  • Garlic, chopped into desired size
  • Coconut or avocado oil
  • Avocado, diced
  • Lime, juiced
  • Himalayan sea salt
  • Cilantro, optional
HOW TO MAKE
  1. In oven: mix the first seven ingredients with just enough coconut or avocado oil and salt to coat. Spread on baking sheet and roast on about 400°F stirring occasionally until roasted, or place under broiler for a minute or two between stirs.
  2. On stove top: place the first seven ingredients, with just enough oil to coat, in a non-stick skillet on medium-high heat. Let sit for 3-5 minutes until they begin to color, stir, repeat until desired char.
  3. After this mixture is nice and roasted, you can either keep it hot if you want a warm salsa, or chill in the fridge if you want a cold salsa. Whichever you choose, stir in as much diced avocado as you'd like, enough lime juice to coat, and some freshly chopped cilantro.
  4. Taste. Do you want more lime juice? Does it need an extra sprinkle of salt? Adjust.
  5. Use the ingredients that you like or have on hand. Play with the ratios, I end up making mine where the corn only makes up about ¼ of the salsa. Do what you like!
  6. Serve and enjoy!
NOTES
I've made this salsa two different ways and they both turn out great. I prefer to char in a skillet as it is quicker, but do what is easiest for you!
 

 

Did you make it??? Head on over to my Instagram @noelle.parton and tag me if you try this out, or contact me below or here if you have questions or comments! Would love to hear from you!

God bless,

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