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Roasted Corn and Avocado Salsa

Author Noelle Parton


  • Corn, organic or non-GMO preferably, can be fresh or frozen (you can omit if you're allergic, it will still be delicious!)
  • Onion, diced
  • Cauliflower, chopped into desired size
  • Green cabbage, chopped into desired size
  • Bell pepper, whatever color you'd like, diced
  • Cherry tomatoes, halved
  • Garlic, chopped into desired size
  • Coconut or avocado oil
  • Avocado, diced
  • Lime, juiced
  • Himalayan sea salt
  • Cilantro, optional


  1. Option 1 (oven): mix the first seven ingredients with just enough coconut or avocado oil and salt to coat. Spread on baking sheet and roast on about 400°F stirring occasionally until roasted, or place under broiler for a minute or two between stirs.

  2. Option 2 (stove top): place the first seven ingredients, with just enough oil to coat, in a non-stick skillet on medium-high heat. Let sit for 3-5 minutes until they begin to color, stir, repeat until desired char.

  3. After this mixture is nice and roasted, you can either keep it hot if you want a warm salsa, or chill in the fridge if you want a cold salsa. Whichever you choose, stir in as much diced avocado as you'd like, enough lime juice to coat, and some freshly chopped cilantro.
  4. Taste. Do you want more lime juice? Does it need an extra sprinkle of salt? Adjust.
  5. Use the ingredients that you like or have on hand. Play with the ratios, I end up making mine where the corn only makes up about 1/4 of the salsa. Do what you like!
  6. Serve and enjoy!

Recipe Notes

I've made this salsa two different ways and they both turn out great. I prefer to char in a skillet as it is quicker, but do what is easiest for you!