Corn Salsa Stuffed Avocados

Avocado halves on a wooden cutting board filled with corn salsa and queso blanco cheese

The keyword to this recipe is FRESH. Use it all Spring and Summer long for a fantastic appetizer, snack, or gorgeous party side!

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Corn Salsa Stuffed Avocados


2 ripe avocados, cut in half

1 lemon juice

3/4 cup corn kernels

1 red onion, diced

2 large tomatoes, diced

kosher salt, to taste

3 tablespoons olive oil

2 limes, juice, plus additional fruit for serving

cayenne pepper, to taste

3 tablespoons fresh cilantro, chopped

3 ounces queso blanco


  1. Wet the surface of all the avocados with the lemon juice and set aside.
  2. In a large mixing bowl combine all ingredients and mix well.
  3. Fill the avocados with 2 tablespoons of the corn salsa. Serve with additional limes.


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