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Tomato, Corn, and Avocado Salsa

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant tomato, corn and avocado salsa is a refreshing vegan side dish that celebrates the bright flavours of summer. The combination of juicy ripened tomatoes, crisp raw sweetcorn and buttery avocado creates a wonderful contrast in textures, while the zingy lime juice and fresh coriander provide a clean, aromatic finish. It is a versatile addition to any spread, offering a colourful and healthy alternative to shop-bought dips.

Traditionally served as a simple appetiser with lightly salted tortilla chips, this homemade salsa also works beautifully as a topping for plant-based tacos or alongside grilled vegetables. The addition of serrano chilli provides a subtle heat that cuts through the creaminess of the avocado, making it a crowd-pleasing option for garden parties and casual midweek dinners alike.

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Ingredients for Tomato, Corn, and Avocado Salsa

  • Ripe tomatoes

  • Raw corn kernels

  • Diced avocado

  • Chopped coriander

  • Fresh lime juice

  • Minced serrano chilli

  • Salt

How to make Tomato, Corn, and Avocado Salsa

Dice ripe tomatoes and combine with raw corn kernels, diced avocado, chopped coriander, and fresh lime juice. Add some minced serrano chilli for a little heat. Season with salt and more lime juice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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