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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! 
Print Recipe
overview shot of corn peach avocado salsa
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

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.
Servings: 8