Corn and potato salsa

With Summer here and COVID restrictions lifted in a lot of places, a lot of people are gathering for those BBQ’s and backyard get togethers we could not have last year, and the biggest question for those events remain, what do I bring?

Well I have the perfect dish for you, not only is it delicious but it is also light and will brighten any party as the best side dish. Now, this doesn’t only have to be a party side dish I created this dish when I was trying to be healthier and eat lighter, I have paired it with crab cakes and chicken and it is delicious every time. It is really easy to make


3 – 4 people

  • 3 diced medium potatoes
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 1 diced tomato
  • 1/2 a cup of corn
  • 1/2 a diced red onion
  • 1/2 of a lemon (or 1 whole lemon)
  • chopped chives
  • parsley
  • salt and pepper to taste
  • 1 tablespoon of olive oil

In a shallow pan slightly cover the pan with oil on medium heat and fry the potatoes until golden brown. When done put them on a plate with a paper towel add a pinch of salt and set aside.

On a different pan add 1 tablespoon of olive oil and cook the corn and peppers on medium low for about 3 minutes. We want to cook this enough for them not to be raw but to still have crunch. When that is done add them to a bowl along with the onions and tomatoes, add salt and pepper and mix well.

When everything is combined add the lemon juice, I like to use only half of the lemon but if you like to add more acidity you can add the juice of the whole lemon, add salt and pepper to taste and a tablespoon of olive oil and mix again. Now add the potatoes, the chives and the parsley and combine.

As you can see this is an extremely easy dish, another variation is adding avocado instead of the potatoes for those eating low carb. This recipe feeds about 3 -4 people so just double the recipe if you are serving for more. I hope you enjoyed this recipe and happy Summer!

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