Creamy Sweetcorn Salad

Creamy Sweetcorn Salad

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: Serves 4

This creamy salad is a great accompaniment to lemon baked chicken. Use any leftovers as a topping for baked potatoes.


  • 1 can sweetcorn
  • 2 red peppers, diced
  • 4 spring onions, finely chopped
  • 2 avocados, chopped into small cubes
  • 1 medium tomato, diced
  • salt and freshly ground black pepper to taste
  • 2-1/2 tablespoons mayonnaise or olive oil
  • 1 teaspoon wholegrain mustard


  1. Drain corn, and wash and dice red pepper, making sure to remove seeds and pith.
  2. Rinse and chop the spring onions; peel and remove the pit from the avocado and cut into small cubes. Dice the tomatoes.
  3. Place all the vegetables in a medium-sized bowl, and sprinkle with salt and pepper.
  4. In a small bowl, mix mayonnaise with mustard until well combined. Pour over vegetables and mix well to coat.


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