Charred Corn Salad
Number 41 in my series of Fifty Fantastic Salads is this Charred Corn Salad. It has an amazing mix of flavours and textures and can be on the table in under 20 minutes. Perfect for barbecues or an easy side salad for summer lunches.
Ingredients
Salad ingredients:
- 2 x 325g tins sweetcorn (2 x11oz)
- 1 small red onion
- 20 green olives
- 20 cherry tomatoes
- 1 medium avocado
- 4 tbsp pumpkin seeds
- Small handful fresh coriander cilantro
Dressing:
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 2 tsp honey
- Salt and pepper
Instructions
- Drain the sweetcorn. Heat a large frying pan over a medium heat and cook the sweetcorn for 8-10 minutes until lightly charred, stirring occasionally. Don’t stir too often to let the sweetcorn catch slightly, so each piece starts to char. Leave to cool slightly.
- Finely chop the red onion and the olives. Chop the tomatoes into bite-sized pieces, cube the avocado, and roughly chop the coriander. Add them all to a serving bowl.
- Add the olive oil, lemon juice/zest, honey and a good amount of salt and pepper to a small bowl or jar. Mix well until combined.
- Once the sweetcorn is ready, add that to the serving bowl with the other veggies. Sprinkle over the pumpkin seeds. Pour over the dressing, toss everything together and serve.
Notes
- This will store in the fridge for about 3 days.
- I don’t recommend freezing.
- The nutritional information is based up the recipe serving 4 but as a side this could stretch to 6.
- You can, of course, use fresh corn if you have it.
Nutrition
Calories: 379kcalCarbohydrates: 25.9gProtein: 9.5gFat: 26.5gSaturated Fat: 3.7gFiber: 11.9g
Tried this recipe?Let us know how it was!