Summer Sweetcorn Salsa
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.
Ingredients
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
Directions
Preparation:15min ›
Cook:10min ›
Extra time:8hours chilling ›
Ready in:8hours25min
- In a large bowl, mix sweetcorn kernels, olives, capsicum and onion.
- 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.
- Stir avocados into the mixture before serving.
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