Mexican Corn Salad
Prep: 10 mins
Cook: 5 mins
6 serves Serves: 6
Fresh and crunchy - all the flavours of Mexico in your own kitchen!


  • 420 g can sweet corn kernels (or 1 corn cob, cooked)
  • 1 green capsicum, seeded and diced
  • 3 tomatoes, chopped
  • 2 tbs parsley, chopped
  • 2 spring onions (including green tops), sliced
  • 1 Lebanese cucumber, finely diced
  • 1 tbs olive oil
  • 1 lemon, juiced
  • 1 tbs sweet chilli sauce
  • 2 tsp low-fat natural yoghurt, per serve


  1. Combine all ingredients except yoghurt.
  2. Mix well and spoon into a serving bowl.
  3. Top with yoghurt.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Serving Suggestion: Serve with homemade guacamole (see recipe).

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

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Nutrition Information

per serving per 100g
Energy 394 kJ 221 kJ
Protein 2.6 g 1.5 g
Fat, total 3.7 g 2.1 g
— saturated 0.5 g 0.3 g
Carbohydrate 11.1 g 6.2 g
— sugars 5.3 g 3 g
Sodium 169.2 mg 95.2 mg
Fibre 3 g 1.7 g

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Comments (2)

  • Avatar

    Dianne Pymble-Ward
    Posted on: 30 Dec 18

  • Avatar

    Love this Salad thanks so easy. Thanks
    Anne Ahrens
    Posted on: 16 Nov 14

Rating (1 ratings)


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