Crunchy corn & pepper salsa

Crunchy corn & pepper salsa

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(5 ratings)

Prep: 10 mins


Serves 6
This superhealthy salsa takes just ten minutes to prepare

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal60
  • fat3g
  • saturates0g
  • carbs8g
  • sugars4g
  • fibre1g
  • protein2g
  • salt0.01g
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  • 1 bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 140g frozen sweetcorn, defrosted


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 red pepper, seeded and finely chopped

For the dressing

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • juice 1 lime



    The same shape, but smaller than…


  1. Stir all the dressing ingredients together in a medium bowl with some salt and pepper. Toss in the spring onions, sweetcorn and finely chopped red pepper. Can be made up to a day in advance and chilled. Let the salsa stand at room temperature for about 20 mins before serving.

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Comments, questions and tips

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5th Feb, 2013
Used tinned sweet corn and thoroughly rinsed it. Very simple and very tasty.
8th Apr, 2012
9th Sep, 2011
Simple, super tasty and will be making again :)
21st Aug, 2017
I made the dressing on its own a week ago and have kept in the fridge in airtight container. Would it still be ok after this time or should the dressing not be kept? I'm assuming as lime and honey it probably won't go off quickly but am unsure. It does smell ok....
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