Healthy Mexican wedges with corn salsa

Healthy Mexican wedges with corn salsa


Serves 4 as a main or 8 -10 as a side



  • 1kg waxy potatoes (such as desiree), skin on
  • 2 egg whites, lightly beaten
  • 1 tsp cumin
  • 1 tsp paprika
  • olive oil spray

Corn Salsa

  • 2 small cobs, kernels removed
  • 1 small red capsicum, finely chopped
  • 1 small green capsicum, finely chopped
  • 1/2 small Spanish onion, finely chopped
  • 1 med-large tomato, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • pinch salt
  • pinch chilli powder
  • 3 tsp lemon juice
  • 1/2 cup light sour cream


Heat oven to 220°C (200°C fan-forced) and line 2 large oven trays with baking paper. Set aside.

Cut potatoes into fairly evenly shaped wedges.

Whisk egg whites with cumin and paprika and toss wedges through mixture. Drain off any excess liquid and lay out on oven trays.

Spray lightly with oil and season lightly with salt and pepper.

Bake for 25 minutes before turning wedges over.

Lightly spray with oil and continue to bake for 20-25 minutes until wedges are golden and crispy.

While wedges are baking, bring a small-medium saucepan of water to the boil and add corn kernels.

Simmer kernels for 4-5 minutes before draining and refreshing in cold icy water. Drain and pat dry. Combine corn, capsicum, onion, tomato, cumin, paprika, salt, chilli powder (if using) and lemon juice together. Mix well and set aside.

Serve wedges in bowls, topped with salsa and a dollop of sour cream.

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Serving Suggestions


  • For chips or wedges you need to use waxy potatoes as opposed to floury potatoes. Waxy potatoes will hold their shape and not go mushy like flour ones (which are perfect for mash). 
  • To remove kernels from corn cobs, hold cobs firmly in a vertical position on a board and slice down as close to the cob as you can get with a sharp knife. The kernels will come straight off.
  • You could add extra punch to the salsa with a teaspoon or more of Tabasco sauce.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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