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Corn and Avocado Salsa

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Corn and Avocado Salsa
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 12
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What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for garden ranch roasted veggie tortilla chips!
Updated Oct 20, 2016

Ingredients

  • 1 can (11 oz) whole kernel corn, red and green peppers, drained
  • 1 medium tomato, seeded, chopped
  • 2 medium green onions, sliced (2 tablespoons)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon garlic salt
  • 1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
  • 1 medium avocado, pitted, peeled and coarsely chopped
  • 1 bag (5 oz) garden ranch roasted veggie tortilla chips

Steps

  • 1
    In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
  • 2
    Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ripen firm avocados at room temperature 2 to 4 days. Store soft, ripe avocados in the refrigerator.
  • tip 2
    If you happen to have corn in your freezer, you can use 1 1/2 cups frozen corn, cooked and drained, instead of the canned corn.

Nutrition

110.1 Calories, 5.6g Total Fat, 2.0g Protein, 14.6g Total Carbohydrate, 1.5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110.1
Calories from Fat
50
Total Fat
5.6g
9%
Saturated Fat
0.7g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
96.4mg
4%
Potassium
195.5mg
6%
Total Carbohydrate
14.6g
5%
Dietary Fiber
2.7g
11%
Sugars
1.5g
Protein
2.0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
21.60%
22%
Calcium
2%
2%
Iron
2.50%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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