Summer Sweetcorn Salsa

    Summer Sweetcorn Salsa


    276 people made this

    Cool, refreshing avocado slices are mixed with sweetcorn, olives, red capsicum and onion. Serve this colourful, Mexican-inspired dip with corn chips, in wraps or as a side to barbecued meats. If time is of the essence use drained tinned sweetcorn.

    Serves: 32 

    • 500g cooked fresh or frozen corn
    • 125g Spanish pitted olives, sliced
    • 1 red capsicum, diced
    • 1 small red onion, diced
    • 5 cloves garlic, crushed
    • 4 to 6 tablespoons extra-virgin olive oil
    • 4 tablespoons lemon juice
    • 3 tablespoons red wine vinegar
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 ripe avocados, peeled, stones removed and diced

    Preparation:15min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours25min 

    1. In a large bowl, mix sweetcorn kernels, olives, capsicum and onion.
    2. In a small bowl, mix together garlic, olive oil, lemon juice, vinegar, oregano, salt and pepper. Pour into the sweetcorn mixture and toss to coat. Cover and chill in the refrigerator for 8 hours, or overnight.
    3. Stir avocados into the mixture before serving.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate