Sweetcorn Salsa

Sweetcorn Salsa

Course: Sides
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 4 people
Author: Anna Bloomfield
One of those dishes that is better than the sum of its parts. This sweetcorn salsa is great as a side at a weekend barbecue and easy enough to make as part of a midweek meal.
Print Recipe


  • 3 cups /mugs sweetcorn
  • ½ red pepper finely diced
  • 1 spring onion very finely sliced
  • A small handful of both mint and coriander chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil


  • Heat a heavy based non-stick frying pan over a high heat. Add half the sweetcorn straight from the freezer. As it dries and begins to caramelise, shake the pan to turn the corn. Shake frequently until most of the corn is light brown on both sides. Remove to a bowl and repeat with the remaining corn.
  • Add the remaining ingredients and mix well.
  • Season to taste with salt and pepper.
  • Serve warm or cold.


The trick with this recipe is to get the seasoning just right. The salt and lime juice have a real part to play so don't overdo it but don't scrimp either.


Serving: 95g | Calories: 135kcal (7%) | Carbohydrates: 23.2g (8%) | Protein: 4g (8%) | Fat: 4.9g (8%) | Saturated Fat: 0.7g (4%) | Sodium: 18mg (1%) | Potassium: 350mg (10%) | Fiber: 3.5g (14%) | Sugar: 4.6g (5%) | Vitamin A: 550IU (11%) | Vitamin C: 48.7mg (59%) | Iron: 3.1mg (17%)

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