How to Make Sweet Corn Salsa

I usually love experimenting with food, so whenever I do my grocery shopping,  I try to whip up something new.  I once saw Hilah make Corn Salsa so I figured, why not try the recipe. The results were absolutely scrumptious.

You’ll need:

  • 2 Ears of Sweet Corn ( the small ones)
  • 2 Large Tomatoes
  • 1 Large Onion
  • 1 Ripe Avocado (Use Hass avocado, the one that’s green and has a rough skin)
  • 1 Lime
  • 1 bunch of Coriander (optional)
  • 1 Fresh Chilli (Optional) Add more if you want it hot
Sweet Corn at the Fig Tree Market
I got my sweet corn from the Fig Tree Market in Ngara


  1. De-cob your sweet corn (LOL, I don’t really know the verb to describe the act of removing corn from the cob, in Kiswahili, we call it “kukongoa”)  There is a tutorial on how to de-cob corn easily here.    If you love fresh cob, you can use it in your salsa as it is. I boiled mine in hot salty water for about 5 minutes then strained it.
  1. Dice all your ingredients into neat cubes. To avoid your salsa from being soggy, deseed the tomatoes.
  1. In a large bowl, add in the chillies, tomatoes, onions and corn and mix thoroughly. Sprinkle a tiny pinch of salt to taste. Again, this is very optional.


  1. Now add the Avocado and mix. If you have coriander, throw it in at this point. Finally, drizzle the fresh lime juice on the salsa and stir.
  1. Cover your salsa bowl with cling film and let it sit in the fridge for about 30 minutes or more before serving. Enjoy 🙂


You can serve this as a side dish or a dip for your Nacho chips. Really yummy 🙂

I served mine withe rice and stew



Corn Salsa as a side to Rice and Veggie Stew

Corn Salsa as a side to Rice with Veggie Stew
Corn Salsa as a side to Rice with Veggie Stew





About Canduh

A Quantity Surveyor who loves Photography, Food and Travel. This blog is a journal of my cooking, dining and travel escapades

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