Sweet Mexican Corn Salad


2 x 340g cans Sweetcorn Drained

1 Red Onion Finely Chopped

2 Large Tomatoes, Deseeded and Finely Diced

½ Small Bunch Coriander Roughly Chopped

Juice 2 Limes

4 tbsp Extra Virgin Olive Oil

2 tsp Honey


Combine the sweetcorn, onion, tomatoes and coriander in a large bowl.


Whisk the lime juice into the olive oil and add the honey. Season to taste with salt and pepper and pour over the corn salad. Toss to coat everything just before serving.


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Julie-ann and Glenn Tindal-Davies

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