Corn Salsa

corn salsa

Although we are slowly sliding into Autumn, the beautiful weather has been so kind as to keep us in denial for a little while longer, allowing for extended summer outings and Sunday BBQ’s. I LOVE BBQ’s, not only because it’s the only thing that Mark seems happy to cook (I’ve never understood why barbecuing is such a men’s job but hey, I’m not about to argue here…) but also because it gives me an excuse to whip up some punch and make corn salsa – my favorite summer snack.

The recipe below is incredibly easy to make but if your man is feeling over-zealous then feel free to step things up and use freshly grilled corn instead of a can, it will only make this dish more delicious….


x Pearl



3 smaller





easy corn salsa

Corn Salsa recipe


1 Red, Yellow or Green Capsicum, chopped
1 Tomato, chopped
1 Jalapeno or Red chili pepper, chopped
2 cups of corn kernels
2 tbs lime juice
1/2 Red onion, finely chopped
2 tbs chopped coriander or cilantro
Salt and Pepper to taste


Combine all ingredients into a bowl and refrigerate for an hour before serving.

Serve with corn chips or make your own by cutting corn or flour tortillas into wedges and frying them into vegetable oil until lightly brown.