• ½ can (340 g) of Snob maíz dulce (sweet corn), drained
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 1 avocado, pitted and diced
  • 1 jalapeño pepper, seeded and thinly sliced
  • 2 tbsp fresh cilantro, finely chopped
  • 2 limes


1. In a salad bowl, mix the corn, tomato, onion, avocado, jalapeño pepper, and cilantro.

2. Juice limes. Toss salad with the lime juice.


This salad is far superior to prepared Mexican salsa in tacos and other flatbread roll-ups that include fried fish or grilled meat. I like to drizzle Marcello’s Mostacream (salsa amarilla) over the top for extra flavour in my tacos.

Snob sweet corn is best for this recipe. I have substituted with other types and brands of canned corn, but they come off as too starchy or overcooked. Snob sweet corn is the finest canned corn I have ever tasted.

If you have leftovers, don’t worry about the avocado. The lime juice prevents it from turning black and disgusting in the fridge.