Get ready to meet your new favorite summer dinner! This Summer Chicken with Corn Avocado Salsa is a vibrant, flavor-packed dish that brings together juicy taco-spiced chicken with a zesty, colorful salsa bursting with sweet corn, creamy avocado, and a pop of lime. It’s refreshingly light, beautifully bright, and seriously satisfying—perfect for busy weeknights, backyard BBQs, or whenever you crave a sunny, effortless meal.
Why You’ll Love This Recipe
- The Flavors Are Pure Sunshine: Zesty lime, juicy corn, smoky chicken, and creamy avocado combine in every bite for an explosion of fresh summer flavor.
- Incredibly Simple to Prepare: Each component is straightforward and comes together quickly, even on the busiest days.
- Super Versatile: Enjoy Summer Chicken with Corn Avocado Salsa on its own, over rice, or tucked into tortillas—make it your own!
- Naturally Healthy and Vibrant: Packed with wholesome, colorful veggies, lean protein, and healthy fats, this meal makes eating well taste like a treat.
Ingredients You’ll Need
One of the greatest things about Summer Chicken with Corn Avocado Salsa is how each simple ingredient brings color, freshness, and bold taste to the party. Here’s how everything contributes to the lip-smacking magic of this dish!
- Taco Chicken (prepared): Marinated chicken, grilled or seared to perfection, forms the flavorful foundation of this recipe. The spices transform plain chicken into something crave-worthy and new.
- Cooked rice (optional): Fluffy rice is the perfect bed for soaking up all the salsa juices and makes this recipe extra filling.
- Fresh sweet corn (4 ears, or 4 cups frozen): Nothing says summer like corn—use it fresh off the cob for juicy crunch, or grab frozen for convenience without sacrificing taste.
- Olive oil: A drizzle adds silkiness and helps all the salsa flavors meld together.
- Lime juice: Bright and zippy, lime wakes up the salsa and keeps avocado green and gorgeous.
- Avocados (large, ripe): Their buttery creaminess is what makes every bite irresistible—be generous!
- Red onion: Finely diced for a gentle bite and fantastic color pop.
- Red bell pepper: Adds sweetness, crunch, and an extra dose of sunshine to the salsa.
- Cilantro: Chopped leaves bring garden-fresh flavor and that signature salsa aroma.
- Minced garlic: Because everything is better with a hint of garlicky warmth.
- Ground cumin: This pantry staple adds subtle earthiness and a little Tex-Mex flair.
- Crushed red pepper flakes (optional): For those who like a gentle kick of heat to balance the corn and lime.
- Salt and pepper: Essential for making every ingredient shine.
Variations
The best part about Summer Chicken with Corn Avocado Salsa is how quickly you can tweak it to suit what you have on hand or cater to anyone’s cravings. Here are some irresistibly easy ways to make this recipe truly your own.
- Switch Up the Protein: Try grilled shrimp, tofu, or sliced steak in place of chicken for a whole new flavor adventure.
- Use Different Veggies: Toss in diced cucumber, poblano peppers, or cherry tomatoes for extra crunch, smokiness, or juiciness.
- Make It Vegan or Dairy-Free: The salsa is already dairy-free, so just swap the chicken for seasoned jackfruit, tempeh, or grilled portobello mushrooms.
- Spice It Your Way: Amp up the heat with diced jalapeños, chipotle powder, or hot sauce, or keep it super mild for little ones.
How to Make Summer Chicken with Corn Avocado Salsa
Step 1: Prepare and Marinate the Chicken
Follow your favorite Taco Chicken recipe (or click the provided link if you have one) to marinate the chicken with plenty of spices. Let it soak up all that flavor in the fridge for at least 45 minutes—this step makes sure every bite of Summer Chicken with Corn Avocado Salsa is packed with juicy, zesty goodness.
Step 2: Grill or Cook the Chicken
Fire up the grill or heat a heavy skillet on the stove. Cook the marinated chicken over medium-high heat until it’s beautifully caramelized and cooked through. The aroma will be irresistible, and you’ll get those gorgeous grill marks that make outdoor dining feel extra special!
Step 3: Prepare the Corn
If using fresh corn, brush the husked cobs with oil and grill them at 400°F, turning every few minutes until they’re lightly charred and sweet (about 12 minutes); cool them and slice the kernels off. If you’re using frozen or canned corn, simply sauté it in a bit of butter until golden and toasty—super simple!
Step 4: Mix Up the Corn Avocado Salsa
In a large bowl, gently toss the cooled corn with lime juice, diced avocado, red onion, bell pepper, chopped cilantro, garlic, cumin, and red pepper flakes if you love a little heat. Season it well—taste and adjust with extra lime, salt, or cilantro until you’re swooning.
Step 5: Assemble and Serve
Slice the grilled chicken and serve it over hot rice (if you like), then top generously with the Corn Avocado Salsa. Each spoonful is a burst of sunshine and the ultimate taste of summer dinner done right!
Pro Tips for Making Summer Chicken with Corn Avocado Salsa
- Charred Corn Magic: Even just a little kiss of char on your corn brings irresistible smokiness that really accentuates the sweetness—don’t skip this step if you can grill!
- Avocado Prep Hack: Toss the avocado cubes with a splash of lime juice before adding to the salsa to keep them looking freshly cut (and stunning!) longer.
- Mix Gently: Fold the ingredients together with a light hand so the avocado keeps its lovely shape and the salsa stays bright, not mushy.
- Maximize Flavor: Taste and adjust salt, lime, and cilantro at the end—everyone’s palate and produce is a little different, so make it dance on your tongue!
How to Serve Summer Chicken with Corn Avocado Salsa
Garnishes
A little extra cilantro or slices of fresh jalapeño look beautiful and add a punch of freshness on top. If you want to wow your guests, sprinkle a bit of chili powder or cotija cheese over the salsa just before serving for a crowd-pleasing finish.
Side Dishes
This dish loves simple summer sides. Pair your Summer Chicken with Corn Avocado Salsa with cilantro-lime rice, grilled veggies, black beans, or a chilled watermelon salad—each combination turns dinner into an absolute celebration.
Creative Ways to Present
For casual nights, pile everything into warm tortillas for a taco twist. Hosting friends? Serve family-style with all the salsa in a big, vibrant bowl for everyone to scoop. Or try layering the chicken and salsa on crunchy tostadas for an app that’ll vanish in minutes!
Make Ahead and Storage
Storing Leftovers
Leftovers should be stored in airtight containers in the fridge. The chicken and salsa can be kept separately for best texture (up to 3 days), so everything stays as fresh and vibrant as possible when you’re ready for seconds.
Freezing
The taco chicken itself freezes beautifully—wrap pieces tightly and stash them in your freezer for up to two months. However, skip freezing the salsa; avocados and fresh veggies don’t love the cold and lose their texture after thawing.
Reheating
Gently reheat the chicken in a skillet or microwave until warm. Serve with a fresh batch of salsa for the best flavors—mixing up the salsa takes just a few minutes and truly makes Summer Chicken with Corn Avocado Salsa shine all over again!
FAQs
-
Can I use frozen corn instead of fresh in the salsa?
Absolutely! Frozen corn works wonderfully—just sauté it in a hot skillet until golden and heated through before mixing with the other salsa ingredients. It brings almost all the sweet crunch of fresh corn, even when it’s not in season.
-
What do I do if I don’t like cilantro?
No problem at all! Swap the cilantro for chopped fresh parsley, basil, or a sprinkle of green onions. The salsa is still super fresh and tasty with any leafy herb you love.
-
Can Summer Chicken with Corn Avocado Salsa be made ahead for meal prep?
Yes—marinate and cook the chicken ahead of time, and prep the salsa ingredients (except avocado) a day in advance. Just toss everything together right before eating for the freshest, most colorful results.
-
How do I keep the avocado from browning?
Toss cubed avocado in extra lime juice before adding it to the salsa, and store any leftovers with a piece of plastic wrap pressed down onto the salsa’s surface. This helps lock out air and keeps your Summer Chicken with Corn Avocado Salsa looking stunning.
Final Thoughts
Trust me—one bite of this Summer Chicken with Corn Avocado Salsa, and you’ll want to make it again and again. It’s easy, endlessly customizable, and loaded with everything good about summertime eating. Give it a try, and let sunshine fill your kitchen!
Print
Summer Chicken with Corn Avocado Salsa Recipe
- Prep Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Summer Chicken Recipe is a delightful combination of flavorful taco chicken topped with a fresh corn avocado salsa. It’s a perfect dish for warm weather gatherings or family dinners.
Ingredients
Chicken & Serving
- 1 batch Taco Chicken (follow directions in the linked recipe)
- Cooked rice, optional, for serving
Corn Avocado Salsa
- 4 ears sweet corn or 4 cups frozen corn
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 large ripe avocados, diced
- 3/4 cup finely diced red onion (1 small onion)
- 1 small red bell pepper, diced
- 1/3 cup finely chopped cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and pepper, to taste
Instructions
- Follow the directions linked in the ingredient list to make the Taco Chicken.
- Cook the corn: Choose one of the following methods:
- Grilled Corn on the Cob: Brush husked corn with oil, lightly season, and grill at 400°F. Turn every 3 minutes until lightly charred, about 12 minutes. Let cool, then cut off the cob.
- Stovetop Corn (Frozen or Canned): Melt 2 tablespoons butter in a hot pan. Add corn and cook for about 10 minutes, stirring occasionally until browned. Season with salt and pepper. Let cool.
- In a large bowl, gently toss together the cooled corn, lime juice, avocado, red onion, red pepper, cilantro, garlic, cumin, and red pepper flakes (if using). Season with salt and pepper to taste. Gently toss again.
- Spoon the avocado salsa over the grilled chicken. Serve with rice, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg
