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As the warm sun graces us with longer days and vibrant colors, there's no better way to celebrate summer than with a refreshing bowl of Smoky Roasted Corn Avocado Salsa. This vibrant dish combines the sweetness of roasted corn with the creaminess of avocado, creating an explosion of flavors and textures that dance on your palate. The smoky undertones elevate this salsa to a whole new level, making it a standout among traditional salsas that often rely on fresh tomatoes and herbs alone.

Roasted Corn Avocado Salsa

Celebrate summer with a refreshing Smoky Roasted Corn Avocado Salsa that’s perfect for every occasion. This vibrant dish features the sweetness of roasted corn paired with creamy avocado, enhanced by smoky undertones and fresh ingredients. Ideal for barbecues, picnics, or as a light snack, this salsa is both nutritious and delicious. Enjoy the rich flavors of corn, avocado, tomatoes, and herbs, all topped with a zesty lime dressing for a delightful twist!
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Ingredients
  

4 ears of fresh corn, husked

2 ripe avocados, diced

1 medium red onion, finely chopped

1 jalapeño, seeded and minced (adjust according to your spice preference)

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil (divided)

1 teaspoon smoked paprika

Salt and pepper, to taste

Instructions
 

Preheat the Oven:

    - Start by preheating your oven to 400°F (200°C) to prepare for roasting the corn.

      Roast the Corn:

        - Place the husked corn directly onto a baking sheet.

          - Drizzle 1 tablespoon of olive oil over the corn, and generously sprinkle with salt and pepper, ensuring even coverage.

            - Roast the corn in the preheated oven for about 25-30 minutes, using tongs to turn the corn every 10 minutes. Look for a golden color with slight charring for the best flavor.

              - Once roasted, remove the corn from the oven and allow it to cool for a few minutes before cutting the kernels off the cobs into a bowl.

                Prepare the Salsa:

                  - In a large mixing bowl, combine the roasted corn kernels with the diced avocados, chopped red onion, minced jalapeño, halved cherry tomatoes, and chopped cilantro. Stir gently to mix, being careful not to mash the avocados.

                    Make the Dressing:

                      - In a separate small bowl, whisk together the lime juice, the remaining tablespoon of olive oil, smoked paprika, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning if needed.

                        Combine:

                          - Pour the dressing evenly over the salsa mixture. Gently toss until all ingredients are well combined, ensuring the avocados remain intact.

                            Taste and Adjust:

                              - Give the salsa a taste and adjust the flavors as desired. You can add more lime juice for acidity, extra salt for seasoning, or more smoked paprika for a deeper smoky flavor.

                                Chill:

                                  - Cover the salsa bowl and refrigerate for about 30 minutes. This resting period allows the flavors to meld beautifully.

                                    Serve:

                                      - Serve your smoky roasted corn avocado salsa chilled or at room temperature. It's perfect as a dip with tortilla chips, a topping for tacos, or a colorful accompaniment for grilled meats.

                                        Prep Time, Total Time, Servings: 15 mins | 1 hour | 6-8 servings

                                          Optional Serving Tips: For a beautiful presentation, serve the salsa in a rustic bowl garnished with extra cilantro leaves and lime wedges on the side for squeezing. Enjoy!