Leftover Grilled Corn Salsa with Avocado and Cilantro

So…everyone loves salsa, right?  At least everyone I know.  And if there’s someone I know that doesn’t love salsa, please just don’t tell me that bit of information.  I don’t want to think less of you.

Anyway, as I was staring at the leftover grilled corn we had, I was trying to figure out what I could do with it.  I had quite a few ideas, but this is the one I acted on the quickest.  And I’m so glad I did, because it is absolutely delicious!

Leftover Grilled Corn Salsa Recipe

To actually use the corn from the cob, all you have to do to is cut the corn into a bowl with a serrated knife.

I used 1 cob, but you can easily double this recipe.   Make it to impress guests, for a lowfat snack, or to eat throughout the week!

Cutting kernels off the cob

By the way, this recipe is also amazing with leftover smoked corn!

Leftover Grilled Corn Salsa with Avocado and Cilantro

Black beans, avocado, grilled corn, and cilantro - a great combination for an even better salsa!
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American


  • 1 cob leftover grilled corn on the cob...decobbed Is tha a word?
  • 1/2 cup chopped red onion
  • 1 diced tomato'
  • 1 tsp cilantro
  • 1 can black beans drained
  • 1 avocado diced
  • the juice of a lemon and/or a lime. I prefer both - 1/4 tsn of each.
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Take all ingredients and gently mix together in a bowl.
  • You can enjoy immediately, or refrigerate and serve later.
Keyword Leftover Grilled Corn Salsa

One thought on “Leftover Grilled Corn Salsa with Avocado and Cilantro

  1. Man is that a CUTCO knife slicing that corn up. I could see the Double D edge immediatly. I bet it works like a charm.

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