If you need a sun-soaked dinner that practically sings of easy summer evenings, you have to try this Summer Chicken with Corn Avocado Salsa. Tender, taco-spiced chicken gets topped with a bright, fresh corn and avocado salsa in a dish that’s vibrant, healthy, and gloriously simple—all in under 90 minutes.
Why You’ll Love This Recipe
- Unbeatable Freshness: Sweet, juicy corn and creamy avocado bring a burst of summer flavor to every forkful.
- Satisfying and Healthy: This dish is a rainbow of wholesome textures and nutrients…plus it’s protein-packed!
- Make-Ahead Friendly: Marinate the chicken ahead of time or prep the salsa in advance for speedy weeknight meals.
- Customizable Crowd-Pleaser: From family dinners to backyard barbecues, Summer Chicken with Corn Avocado Salsa adapts to every table.
Ingredients You’ll Need
What I especially love about Summer Chicken with Corn Avocado Salsa is the way a handful of simple, colorful ingredients come together for maximum flavor. Each element is chosen for its taste, texture, or the way it brightens up the plate—no filler, just pure summery joy!
- Taco Chicken (prepared): Juicy, marinated chicken brings a smoky, zesty punch as the base for this dish.
- Sweet corn: Fresh corn adds irresistible crunch and sweetness—grilled for smoky depth or sautéed if you’re in a rush.
- Avocados: Creamy, buttery dice of avocado mellow out the bold flavors and create ultra-satisfying bites.
- Olive oil: A silky drizzle to coax out the natural flavors in the salsa.
- Lime juice: Brightens everything and slows the avocado from browning.
- Red onion: Offers a crisp, tangy bite that cuts through the richness.
- Red bell pepper: Pops of color and mild sweetness for a gorgeous and tasty salsa.
- Cilantro: Totally changes the game with its herbal freshness—don’t skip it unless you must!
- Minced garlic: Provides a savory, aromatic backbone to the salsa.
- Ground cumin: Adds smoky, earthy warmth that makes both the salsa and chicken sing.
- Crushed red pepper flakes (optional): Just a little for those who love a tingle, but you can always adjust to taste.
- Salt and pepper: The key to tying it all together.
- Cooked rice (optional): Perfect for soaking up all those tasty juices!
Variations
The beauty of Summer Chicken with Corn Avocado Salsa is how astonishingly customizable it is. Swap, add, or adjust based on what you crave, what’s in your fridge, or the dietary choices on your table!
- Make it vegetarian: Skip the chicken and serve the salsa over grilled portobello mushrooms or roasted sweet potatoes for a delicious plant-based twist.
- Spice it up: Add chopped jalapeños or a dash more red pepper flakes for a salsa with real heat.
- Use leftover chicken: Have some rotisserie or grilled chicken to use up? Just slice and top with the salsa for an even faster meal.
- Try another grain: Serve it over quinoa, farro, or even couscous for a little extra texture.
- Dairy twist: Crumble fresh cotija or feta over the top for a creamy, salty finish.
How to Make Summer Chicken with Corn Avocado Salsa
Step 1: Prep and Marinate Your Chicken
Start by making the Taco Chicken recipe as directed—this is where all the deep flavor begins. Mix your marinade, toss in the chicken, and let that magic sit for at least 45 minutes (or up to overnight, if planning ahead). The longer it rests, the more the chicken soaks up every spicy, citrusy note!
Step 2: Cook the Corn
For unbeatable flavor in your Summer Chicken with Corn Avocado Salsa, I can’t recommend grilling corn enough—just brush with oil, season, and let it char for about 12 minutes, turning occasionally. Short on time? Sauté frozen or canned corn in butter until golden, and you’ll still get a lovely, caramelized sweetness. Let it cool before moving on.
Step 3: Make the Corn Avocado Salsa
In a large bowl, gently mix together the cooled corn, fresh lime juice, diced avocado, red onion, bell pepper, cilantro, minced garlic, cumin, and red pepper flakes (if using). Don’t forget the sprinkle of salt and pepper—taste as you go and make it yours! Gently toss again to keep those avocado cubes plush and whole.
Step 4: Grill and Assemble
Grill the marinated chicken until it’s beautifully charred and thoroughly cooked (juices should run clear and internal temp reads 165°F). Slice the chicken and layer it over beds of rice, then spoon over that glorious corn avocado salsa. Dig in while everything is fresh and vibrant!
Pro Tips for Making Summer Chicken with Corn Avocado Salsa
- Charred Corn Magic: Grilling the corn (rather than just sautéing) brings natural smoky sweetness that totally elevates the salsa.
- Gentle Avocado Handling: Toss the salsa gently to avoid crushing the avocado—use a big spoon and a light hand for picture-perfect chunks.
- Marinating for Bold Flavors: Marinate the chicken for at least 45 minutes—or up to overnight—so those taco spices really permeate every bite.
- Last-Minute Salsa: Mix in the avocado right before serving to keep it vibrant and prevent any browning.
How to Serve Summer Chicken with Corn Avocado Salsa
Garnishes
To really make your Summer Chicken with Corn Avocado Salsa pop, add a shower of fresh cilantro and an extra squeeze of lime just before serving. Thinly sliced jalapeños, a dollop of sour cream, or a sprinkle of crumbly cotija cheese are wonderful for extra zest and contrast.
Side Dishes
Serve over rice for a classic combo, or pair with cilantro-lime quinoa, grilled vegetables, or a zippy green salad. Warm tortillas are always welcome if you feel like scooping up salsa bites!
Creative Ways to Present
I love piling everything into wide, shallow bowls for that abundant, rustic look—or try building taco-style lettuce cups for a fun, hands-on feast! You can also spoon the salsa over the sliced chicken on a big platter for family-style serving (gorgeous for picnics or parties!).
Make Ahead and Storage
Storing Leftovers
Store any leftover Summer Chicken with Corn Avocado Salsa in an airtight container in the fridge for up to 2 days. If possible, keep the salsa and chicken separate until ready to serve to maintain that just-made freshness.
Freezing
The chicken itself freezes beautifully—just wrap well and freeze for up to 2 months. However, the avocado salsa is best enjoyed fresh; freezing will drastically change its texture, so prep only as much as you’ll need for now.
Reheating
Gently reheat the chicken in the microwave or a hot skillet until warmed through. Assemble with freshly made salsa right before serving, so each bite is bright and full of texture.
FAQs
-
Can I use frozen or canned corn for the salsa?
Absolutely! While fresh corn has unmatched sweetness and crunch, both frozen and canned corn work well here. Just be sure to brown them well in your skillet for extra flavor if you aren’t grilling.
-
Is this recipe gluten-free?
Yes, as long as your Taco Chicken seasoning and any sides you serve are gluten-free, this recipe is naturally gluten-free—perfect for sharing with everyone!
-
How far ahead can I make the corn avocado salsa?
You can prep most of the salsa ingredients (except the avocado) up to a day in advance. Mix everything together and fold in the avocado just before serving to keep it vibrant and creamy.
-
What other proteins pair well with the corn avocado salsa?
The salsa is so versatile—it’s fantastic with grilled shrimp, salmon, tofu, or even seared steak. Let your creativity (and your grill!) lead the way!
Final Thoughts
I hope you’ll treat yourself to a batch of Summer Chicken with Corn Avocado Salsa soon—it’s one of those meals that makes any day feel a little more like a backyard getaway. Pour yourself a sparkling something, gather your loved ones, and enjoy each bite of this sunny, flavor-packed favorite!
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
A refreshing and vibrant Summer Chicken Recipe featuring tender Taco Chicken topped with a flavorful Corn Avocado Salsa. This dish is perfect for a light and satisfying summer meal.
Ingredients
Chicken & Serving
- 1 batch Taco Chicken
- 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
Instructions
- Follow the directions linked in the ingredient list to make the Taco Chicken. Once done, set aside.
- Cook the corn: Choose one of the following methods:
- Grilled Corn on the Cob: Brush husked corn with oil, lightly season, 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, 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 Taco Chicken. Serve with rice, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: 7g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
