Riverford Wicked Leeks
Sweetcorn Salsa recipe image

Print Sweetcorn Salsa

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 & finely diced
  • ½ red chilli, deseeded & finely chopped
  • 1 tbsp fresh coriander, chopped
  • 2 tbsp olive oil
  • ½ tbsp red wine vinegar
  • Salt & pepper


  1. Preheat oven to 160°C/Gas 3.
  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.
  3. Toss with the remaining ingredients and season.
want to cook with fresh ingredients? try one of our award winning veg boxes