Sweetcorn Confetti Salad

Name: Sweetcorn Confetti Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g sweetcorn kernels; 1 red pepper, finely chopped; 1 yellow or orange pepper, finely chopped; 1 handful cherry tomatoes, quartered; 1 small red onion, finely chopped; 1 small handful coriander, chopped; 1 lime, juiced; 1 tbsp extra-virgin olive oil; 1/2 red chilli, finely chopped

This bright sweetcorn confetti salad is packed with crisp peppers, juicy tomatoes, red onion, and fresh coriander in a zesty lime dressing. It is quick to prepare, colorful on the table, and perfect as a light lunch or an easy side for grilled dishes.

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

sweetcorn kernels
300 g
red pepper, finely chopped
1
yellow or orange pepper, finely chopped
1
cherry tomatoes, quartered
1 handful
small red onion, finely chopped
1
coriander, chopped
1 small handful
lime, juiced
1
extra-virgin olive oil
1 tbsp
red chilli, finely chopped
0.5

Step-by-Step Instructions

Place the sweetcorn kernels in a large mixing bowl. Add the finely chopped red pepper, yellow or orange pepper, red onion, quartered cherry tomatoes, and chopped coriander.

In a small bowl or jug, whisk together the lime juice, extra-virgin olive oil, a pinch of salt, and a few grinds of black pepper. Stir in the finely chopped red chilli, if using.

Pour the dressing over the vegetables and toss well until everything is evenly coated. Chill for 15 to 20 minutes before serving to let the flavors blend, or serve straight away at room temperature.

Chef's Tips

Fresh corn gives the best sweet flavor, but frozen or canned corn can be used for convenience. If using canned corn, drain it well first. For a milder salad, remove the chilli seeds or leave the chilli out. This salad is best eaten the same day, though leftovers can be refrigerated in an airtight container for up to 1 day.