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Avocado, Corn and Tomatillo Salsa 8 Servings 2 ripe Earthbound Farm Organic Avocados (peeled, pitted and diced) ⅔ cup fresh corn kernels, from about 1 ear (or frozen Earthbound Farm Organic Sweet Corn, thawed) 1 ripe Earthbound Farm Organic Tomato (small size, diced) ½ cup Diced fresh tomatillos ¼ cup finely diced Earthbound Farm Organic Red Onion 1 red or green jalapeño (seeded and finely diced, or to taste) 2 Tbsp minced fresh Earthbound Farm Organic Cilantro (or Italian parsley) 1 ½ Tbsp avocado oil or extra-virgin olive oil 1 Tbsp fresh lime juice ¼ tsp salt Freshly ground black pepper (to taste)
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Avocado, Corn and Tomatillo Salsa

This medley of creamy avocado, crunchy corn and juicy tomatillos has a light, delightfully fresh taste. Its chunky texture makes a colorful topper for grilled fish, fish tacos or chicken, and it’s simply divine in a big burrito salad bowl. Or keep things simple and scoop it up with something substantial and crunchy, like a tortilla chip, a slice of cucumber or a stalk of celery.

This recipe makes about 4 cups of salsa; if you’re serving salsa (or avocado) lovers, you might want to double up!

Prep time: 20 min | Total time: 20 min | 8 Servings

Ingredients

2

ripe Earthbound Farm Organic Avocados (peeled, pitted and diced)

⅔ cup

fresh corn kernels, from about 1 ear (or frozen Earthbound Farm Organic Sweet Corn, thawed)

1

ripe Earthbound Farm Organic Tomato (small size, diced)

½ cup

Diced fresh tomatillos

¼ cup

finely diced Earthbound Farm Organic Red Onion

1

red or green jalapeño (seeded and finely diced, or to taste)

2 Tbsp

minced fresh Earthbound Farm Organic Cilantro (or Italian parsley)

1 ½ Tbsp

avocado oil or extra-virgin olive oil

1 Tbsp

fresh lime juice

¼ tsp

salt

Freshly ground black pepper (to taste)

Directions

Place the avocado, corn, tomato, tomatillos, onion, jalapeño and cilantro in a bowl.

In another small bowl, whisk together the oil, lime juice and salt. Pour the dressing over the avocado mixture and stir gently to coat. Season the salsa with salt and pepper to taste. Serve immediately, or refrigerate for up to 3 hours.

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