Summer Sweetcorn Salsa

    8 hours 25 minutes

    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.

    276 people made this

    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.

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    Reviews in English (249)


    Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm!  -  25 Jan 2002  (Review from Allrecipes USA and Canada)


    Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people!  -  17 Jun 2003  (Review from Allrecipes USA and Canada)


    I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good.  -  04 Apr 2004  (Review from Allrecipes USA and Canada)