Corn Peach Avocado Salsa (vegan, gluten-free)
This corn peach avocado salsa is basically summer in a bowl. It’s refreshing, light, and so delicious. The fresh corn, peaches, and avocado go so well with each other and tossed with lime and a hint of pure maple syrup for a touch of sweetness. All you need is a bag of chips and you’re set!
When the weather warms up, the last thing anyone wants to do is spend hours over a hot stove. This salsa combines the crisp sweetness of fresh summer corn, the juicy sweetness of ripe peaches, and the rich, creamy goodness of avocado. Tossed with some lime, a hint of maple syrup, and a kick of jalapeño, it is the ultimate crowd-pleaser.
Whether you are hosting a backyard BBQ, looking for the perfect taco topper, or just need an excuse to eat an entire bag of tortilla chips, this salsa is so addicting!
Why You’ll Love This Recipe
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The Ultimate Texture Contrast: You get the crunch from the corn, the juicy bite of the peaches, and the melt-in-your-mouth creaminess of the avocado.
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Naturally Vegan & Gluten-Free: A crowd-friendly appetizer that everyone at the party can enjoy.
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Naturally Sweetened: Instead of refined sugar, a touch of pure maple syrup perfectly balances the acidity of the lime juice and the heat of the jalapeño.
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Quick & Easy: Aside from a quick 4-minute boil for the corn, this is a completely no-cook, chop-and-drop recipe.
The Key Ingredients
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Fresh Sweet Corn: Cooking it just enough to tenderize it while keeping that signature crunch.
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Ripe Peaches: Look for peaches that give slightly to gentle pressure but aren’t too soft, so they hold their shape when diced.
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Avocado: Adds a rich, buttery contrast to the sweet and spicy elements. Make sure you choose a firmer avocado so it doesn’t get too mushy.
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Red Onion & Jalapeño: For that essential savory bite and a subtle kick of heat. Remove the ribs and seeds of the jalapeño to keep it mild, or leave some in if you love the heat!
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Cilantro & Lime Juice: The ultimate fresh herb duo to brighten up all the flavors.
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Pure Maple Syrup: Just a splash to round out the dressing and make the peach flavor pop.
How to Serve It
While it’s perfect with a big bowl of tortilla chips, don’t stop there! This salsa doubles as a fantastic condiment. Try it on some tacos, in grain bowls, or mixed into pasta salads too!
If you make this corn peach avocado salsa, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Corn Peach Avocado Salsa (vegan, gluten-free)
Ingredients
- 3 ears of corn, cooked
- 2 peaches, diced
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1 jalapeño, deseeded and diced
- 1/4 cup cilantro, chopped
- 3 Tbsp lime juice
- 2 tsp pure maple syrup
- 1/2 tsp sea salt
- black pepper to taste
Instructions
- Cook the corn cobs to your liking. I just boiled mine for 4 minutes, drained them and let it cool. Cut kernels off the cob and place in a large mixing bowl.
- Add all the other ingredients to the bowl. Mix until well combined. Taste and adjust seasonings if needed. Add more lime, salt, and/or pepper if needed. Enjoy! Store leftovers in the fridge for up to 2 days, although it is best when eaten fresh. You can squeeze a little bit of extra lime over the top to freshen it up.
