Pic of Sweetcorn Salsa

Sweetcorn Salsa

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Salad dressings & dips

Sweetcorn Salsa

Side Serves 3 25 min
Make this half an hour in advance to let the flavour develop. It's a recipe open to variation: try adding any of a squeeze of lime juice, crumbled feta, avocado, red pepper or minced jalapeno pepper. Serve as a salad, a side to grilled meat or fish, as a dip for tortilla crisps, or a filling for quesadillas.


  • 3 sweetcorn cobs
  • ½ red onion
  • ½ tin cooked kidney beans
  • 2 tomatoes, deseeded and finely diced
  • ½ red chilli, deseeded and finely chopped
  • 1 tbsp fresh coriander, chopped
  • 2 tbsp olive oil
  • ½ tbsp red wine vinegar
  • salt and pepper


Prep time: 5 min
Cooking time: 20 min
  • Step 1

    Preheat oven to 160°C/Gas 3.
  • Step 2

    Cut the kernels off the corn and spread them out on an oven tray. Dry-roast for 20 minutes, to give a slightly smoky taste.
  • Step 3

    Toss with the remaining ingredients and season.

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