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The Cook Book

Josh's Summer Sweet Corn and Avocado Salsa

I use corn as much as possible in the summer. In this recipe, summer corn adds a sweet crunch to an otherwise traditional guacamole.

Total time
20 mins

Recipe by:

Growing up in a Greek family in the produce business, Josh came to cooking naturally. With over a decade in the produce business, from family to his own before running Artizone Chicago, he has developed more than a few recipes. Born and raised on the south side, and currently residing in Lakeview, his food is focused on flavor from in season ingredients that play nicely together.

Josh's Summer Sweet Corn and Avocado Salsa

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( 4 servings )
  • 2 Ears Corn on the cob, can substitute with Whole Kernel Golden Corn
  • 2 Whole Avocado Ripe but Firm
  • 1 Whole Limes Halved and Juiced
  • 12 Whole Grape tomatoes Quartered
  • 12 Whole Red onion Diced
  • 12 Whole Jalapeno Pepper Diced
  • 2 Tablespoons Cilantro chopped
  • 1 Pinch Salt To Taste
  • 1 Pinch Pepper To Taste


  • 1/2, pit and cube avocados. Juice 1 lime Quarter tomatoes, dice onions and jalapeno, and chop cilantro. Combine all ingredents in a mixing bowl and toss ligtly unitl uniformly combined. Be gentle! You want to keep the avocados cubed, not mashed. Serve with tortillas, as a topping for grilled fish or chicken, or use as a salad topper.

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