It’s forever summer in my mind, so I’m making the most of it with this Roasted Corn Salsa with Creamy Avocado & Lime Dressing. It’s the perfect dip for your tortilla chips, topping for your tacos, or simple side salad with your grilled protein.

Roasted Corn Salsa

3 ears of corn

½ jalapeno

1 red bell pepper

¼ cup red onion

 

Creamy Avocado & Lime Dressing

Juice and zest of one lime

2 avocado

1 tsp salt

½ tsp cumin

2 tsp olive oil

½ cup greek yogurt

 

Directions:

  1. Grill all veggies, turning continuously until desired char and firmness is achieved. 
  2. Blend avocado, salt, cumin, oil, and Greek yogurt in food processor until smooth
  3. Once veggies are grilled, remove corn from cob by shaving the kernels off with a sharp knife, and dice peppers and onions.
  4. Toss veggies in creamy avocado dressing until evenly coated

OR.. for your oven

  1. Preheat oven to 350F
  2. Remove corn from the cob, dice remaining veggies, lightly toss in oil, add to a sheet pan, and bake for 25 minutes
  3. Blend avocado, salt, cumin, oil, and Greek yogurt in food processor until smooth
  4. Toss veggies in creamy avocado dressing until evenly coated
Print
Roasted Corn Salsa with Creamy Avocado & Lime Dressing
Prep Time
10 mins
Cook Time
25 mins
 
Course: Appetizer, Side Dish
Cuisine: Mexican
Author: Maddie Augustin
Ingredients
Corn Salsa
  • 3 ear corn
  • 1/2 jalapeno
  • 1 red bell pepper
  • 1/4 cup red onion
Creamy Avocado & Lime Dressing
  • 1 lime juice & zest
  • 2 avocado
  • 1 tsp salt
  • 1/2 tsp cumin
  • 2 tsp olive oil
  • 1/2 cup Greek yogurt
Instructions

  1. Grill all veggies, turning continuously until desired char and firmness is achieved

  2. Blend avocado, salt, cumin, oil, and greek yogurt in food processor until smooth

  3. Once veggies are grilled, remove corn from cob by shaving the kernels off with a sharp knife, and dice peppers and onions



  4. Toss veggies in creamy avocado dressing until evenly coated