Page title and description
Salad dressings & dips
Sweetcorn Salsa
Make this half an hour in advance to let the flavour develop. It's a recipe open to variation: try adding any of a squeeze of lime juice, crumbled feta, avocado, red pepper or minced jalapeno pepper. Serve as a salad, a side to grilled meat or fish, as a dip for tortilla crisps, or a filling for quesadillas.
Ingredients
- 3 sweetcorn cobs
- ½ red onion
- ½ tin cooked kidney beans
- 2 tomatoes, deseeded and finely diced
- ½ red chilli, deseeded and finely chopped
- 1 tbsp fresh coriander, chopped
- 2 tbsp olive oil
- ½ tbsp red wine vinegar
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
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Step 1
Preheat oven to 160°C/Gas 3.
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Step 2
Cut the kernels off the corn and spread them out on an oven tray. Dry-roast for 20 minutes, to give a slightly smoky taste.
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Step 3
Toss with the remaining ingredients and season.