This sweet corn salsa is more than just a side dish. It’s vibrant, refreshing, and balanced, combining the sweetness of corn with the sharpness of onion, the heat of chilli, and the herbal freshness of mint and coriander. You can pile it onto tortilla chips or serve as a dip. It can also be used as a tasty dressing for grilled chicken or sirloin steak or added into a salad. Recipe compliments of McCain.
Prep time: 10 – 15 minutes | Total time: 5 minutes | Servings: 4
Ingredients
- 15ml lemon juice
- 15ml oil
- Salt and freshly ground black pepper, to season
- 500 ml (280g) McCain Sweet Corn, defrosted, cooked and drained
- 1 red onion, finely chopped
- 1 fresh red chilli, deseeded (optional)
- 5g fresh mint, roughly chopped
- 5g fresh coriander, roughly chopped
- 3 sundried tomatoes, roughly chopped
- 1 green pepper, cubed
- 1 fresh tomato, finely chopped
Method
- In a medium mixing bowl, mix together the lemon juice and oil with salt and pepper. Add McCain Sweet Corn, red onion, chilli, mint, coriander, sundried tomatoes, green pepper and fresh tomatoes.
- Toss ingredients together and allow to stand covered in the refrigerator for up to an hour before serving.
Tip: Prepare the ingredients the evening before serving, keeping the ingredients separate. Toss together just before serving.
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