Mexican corn and tomato salad

Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.

Nutritional information per serving
  • Energy: 551.20kj
  • Protein: 3.97g
  • Fat: 4.14g
  • Saturated fat: 0.63g
  • Carbohydrate: 17.18g
  • Sugars: 6.47g
  • Fibre: 3.85g
  • Sodium: 252.41mg
15 mins
6 people


420g can sweet corn kernels (or 1 corn cob, cooked)
1 green capsicum, seeded and diced
3 ripe tomatoes, chopped
2 tablespoons chopped parsley
2 spring onions, sliced
1 Lebanese cucumber, finely diced
1 tablespoon olive oil
Juice of 1 lemon
1 tablespoon sweet chilli sauce
Low fat natural yoghurt – 2 teaspoons per serve


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

Hot tip! Serve with home-made guacamole.

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