Strawberry and Avocado Roasted Corn Salsa

Roasted Corn Salsa with Strawberries and Avocado is a unique combination and fun alternative to regular chips and salsa!
Course Appetizers
Cuisine Mexican
Keyword roasted corn salsa
Prep Time 15 minutes
Servings 8 people
Calories 87kcal
Author Leigh Anne Wilkes


  • 3 ears of corn husked.
  • 3/4 C diced red onion
  • 1 1/2 C strawberries sliced
  • 1/2 to 1 whole jalapeno pepper
  • 1 avocado diced
  • 1 lemon juiced
  • Splash or two of red wine vinegar
  • Salt and garlic powder to taste


  • After husking corn boil it for about half the normal time.
  • Then lightly coat with olive oil and grill until nice grill marks form.
  • Also lightly coat the whole jalapeno and grill it to until lightly browned.
  • Allow corn to cool a bit and then slice kernels off of cob.
  • Bring corn to room temperature.
  • Seed the jalapeno and then dice.
  • Use 1/2 to the whole depending on how hot you want the salsa.
  • Combine corn, strawberries, avocado, red onion and coat in lemon juice.
  • Add a splash or two of red wine vinegar and seasonings to taste.


Calories: 87kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 7mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.5mg