Sweetcorn Salsa

You may have noticed my fondness for Mexican cuisine – there is something so fresh and vibrant about the flavours and that kick of chilli that I find irresistible. A salsa ticks the fresh and colourful boxes and it’s a really healthy dip – no need for calorific creams or mayonnaises when you top your tortilla chips with this.

This sweetcorn salsa makes a bit of a change from a tomato-based one, and gives a great crunch to your dip.ย Enjoy as a dip, on a tostada, or even just as a side dish.

Sweetcorn Salsaย (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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makes 1 bowlful

  • 1/2 red onion, very finely chopped
  • 6 small or 2 large tomatoes, roughly chopped
  • 1-2 red chillis, seeded and very finely chopped
  • juice of 1/2 a lime
  • handful of fresh coriander, chopped
  • 1/2 tsp salt
  • 1 cup corn kernels (tinned or frozen is just fine)
  • 1 tbsp olive oil

– Combine all the ingredients.

– Let sit for half an hour and then taste.

– Adjust the seasoning as necessary.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

12 thoughts on “Sweetcorn Salsa

  1. I make this all the time. Put it on lettuce and you don’t even need dressing! Looks delicious!

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