Avocado & Corn Salsa

Five fresh ingredients, no cooking, and a bowl of salsa in the time it takes to dice an avocado. Creamy avocado, sweet corn, juicy tomato and a scatter of cilantro come together bright and chunky, with lime and salt doing the seasoning.

The corn is the texture that sets this apart from guacamole, adding little bursts of sweetness and a tender-crisp pop against the buttery avocado. A handful of thawed frozen corn works year-round, or use it fresh off the cob at the height of summer.

Lime juice isn’t just for flavor here. The acid keeps the avocado from browning and brightens the whole bowl, so add it generously and right away.

It’s endlessly useful: scoop it with chips, pile it on tacos, or spoon it over grilled fish, chicken or eggs. With over 5 grams of fiber and no added fat, it’s about as wholesome as a snack gets.

Kitchen Tips

• Toss the avocado with lime juice first to keep it green if you’re making it ahead.
• Use a ripe but firm avocado so the dice holds its shape instead of turning to mush.
• Drain thawed corn well so the salsa isn’t watery.
• Make it close to serving; avocado is at its best fresh.

Variations

• Add diced red onion, jalapeno or black beans.
• Char the corn in a dry skillet first for a smoky note.
• Stir in diced mango for a sweet-savory twist.