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.

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