Buenos dias, Kenarry readers! I’m Ashlyn from Belle of the Kitchen and I’m back and ready to share a new recipe with all of you for our Ideas for the Kitchen exchange, a blog series where Carrie and I swap recipes once a month. Since Cinco de Mayo is just a day away, Carrie and I decided it would be fun to share recipes that would lend well to helping you celebrate! Today I’m sharing a Corn and Avocado Salsa, which makes the perfect appetizer for your next Mexican-themed fiesta!
If you’re looking for Carrie, you can find her over on my blog today where she’s sharing her recipe for Homemade Pico de Gallo. She’ll be sharing it here on Kenarry in a couple of weeks, but if you want to go ahead and take a peek, you can visit Belle of the Kitchen to check it out!
I don’t know about y’all, but I could gladly live off of Mexican food everyday and be perfectly satisfied. There’s nothing I love more than sitting down with a jumbo-sized basket of chips and salsa and eating till I’m absolutely stuffed, and then wondering how I’m going to make room for the enchiladas I ordered. Do you do that, too?
If you do, I don’t think it’s something that we should feel badly about. I mean, it’s just really hard to have any kind of self-control when chips and salsa are involved, and this Corn and Avocado Salsa is no exception. I love it because it’s a fresh and chunky version, and is packed with one of my favorite foods: avocados!
This Corn and Avocado Salsa is so yummy when you eat it with chips, but I also love to use it as a topping for grilled chicken or fish. You could also stuff it into taco shells for a meatless dinner option, too! Whatever way you like to serve it, it would be perfect for your Cinco de Mayo celebration!
Do you have big plans for Cinco de Mayo this weekend? Will you be eating lots of chips and salsa, and maybe kicking back with a margarita or two? Share your meal ideas with Carrie and I below! We’d love to hear them!
Corn and Avocado Salsa
- 1 15 oz can of corn, drained
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 2 tsp olive oil
- 2 tsp Minced Garlic
- 2 tsp Cumin
- 1 tsp Salt
- juice from 1/2 a lime
- 1/4 cup chopped fresh cilantro
- 1 handful grape tomatoes slice in half
- 2 avocados chopped into cubes
- In a medium sized bowl, combine all ingredients except avocados and grape tomatoes. Mix well and store in the refrigerator until ready to serve.
- Right before serving, carefully mix in the avocados and tomatoes. Serve with tortilla chips, or use as a topping for grilled chicken or fish. Enjoy!
Hungry for more Cinco de Mayo recipes? You might like these:
Ashlyn is the recipe developer, writer, and photographer at Belle of the Kitchen. She’s the mama of two precious babies, an army wife, and southern girl at heart. She and her family are currently stationed in Hawaii, so when she’s not making a mess of the kitchen, she and her little ones are outside soaking up the sunshine. She loves to share a balance of healthy recipes, family friendly meals, and plenty of treats to satisfy your sweet tooth.