Grilled-corn and avocado salsa

Grilled Corn & Avocado Salsa

Points® value
Total Time
30 min
20 min
10 min
Here's a fabulous way to use up leftover grilled corn. Make sure your avocado is ripe, but still somewhat firm, for easy cubing. To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots. Don’t touch seeds with bare hands.You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.


Cooking spray

4 spray(s)

Corn on the cob

3 ear(s), medium, husks and silks removed


½ cup(s), chopped, chopped

Jalapeño pepper

1 medium, cored, seeded, and finely chopped


1 clove(s), finely chopped

Ground cumin

¼ tsp

Crushed red pepper flakes

¼ tsp, optional

Table salt

¼ tsp

Black pepper



1 item(s), medium, ripe, peeled, pitted, and cut into 1⁄2-inch cubes

Fresh lime juice

2 Tbsp


2 Tbsp, fresh, finely chopped


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill. Grill corn, turning occasionally, until browned in spots, 10 to 13 minutes. Let cool to room temperature.
  2. Break each ear of corn in half. Working with 1 piece at a time, stand flat end of corn on cutting board. Using sharp paring knife, slice kernels off cob. Transfer kernels to medium bowl. Add scallions, jalapeño, garlic, cumin, crushed red pepper (if using), salt, and black pepper. If serving later, cover salsa and refrigerate for up to 8 hours. Just before serving, stir in avocado, lime juice, and cilantro.
  3. Serving size: about 1⁄4 cup salsa