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Mexican-Style Grilled Sweetcorn Salad Recipe

Ingredients for people

  • Corn(s) on the cob : 4 whole
  • Cherry tomato(es) : 200 g
  • Avocado(s) : 1 whole
  • Lime(s) : 2 whole
  • Fresh coriander : 0.5 bunch
  • Fresh mint : 0.25 bunch
  • Red chilli(s) : 1 whole
  • Baby gem lettuce(s) : 1 whole
  • Pumpkin seeds : 75 g
  • Olive oil : 75 ml
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • 1

    Heat a griddle pan over a high heat. Alternatively, use a barbecue or the grill in the oven.

  • 2

    Generously oil the corn cobs, and grill until charred evenly. If corn on the cob is unavailable, use frozrn sweet corn or a drained tin of corn, and fry in a pan until slightly charred.

  • 3

    Allow the corn to cool down, before slicing the kernels off the cob.

  • 4

    Quater the cherry tomatoes.

  • 5

    Cut the chili in half, and remove the seeds, if necessary. Finely dice.

  • 6

    Quarter the avocado, peel, and chop into small dice. Juice the limes, and drizzle over the avocado to prevent it from browning.

  • 7

    Pick the mint leaves off the stalk, and finely slice.

  • 8

    Chop the coriander, stalks and all.

  • 9

    Shred the Baby Gem lettuce.

  • 10

    Toast the pumpkin seeds in a dry pan until they start to pop.

  • 11

    Combine all the ingredients, and adjust the seadoning.

  • 12

    Serve immediately.

Chef's tip

«If ripe cherry tomatoes are unavailable, substitute with grilled peppers.»

This tasty salad will liven up any meal, but is also great as a light lunch or dinner, and would be a a favourite at any summer picnic. It can easily be adapted with frozen or tinned corn if corn on the cob is not available.

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  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  0h