Chargrilled Sweet Corn Salad

Time: 30 mins

Serving Size: 6 people

Every time I make this I get asked for the recipe! Make sure you use fresh corn and charring them on the BBQ makes a difference. Although if you’re pressed for time char the kernels on a pan in the kitchen stove.


5 Sweet Corn Cobs; Silks and Husks Removed

1 Tblsp Olive Oil

1 Red Capsicum: Diced

1 Thai Red Chilli; Seeds and Membrane removed and Finely Diced

1 Ripe Avocado; Flesh Cubed

5 Green Eschallots; Finely Chopped

1/4 Cup Coriander; Stalks Removed and Finely Chopped

1/4 Cup Mint; Stalks Removed and Finely Chopped

2 Tblsp Lime Juice and Zest


Heat pan and add olive oil.

Cut off kernels and cook in pan for 5 mins or until beginning to blacken. Let cool.

Meanwhile add to a bowl red capsicum and chilli, avocado, eschallots and feta cheese.

Sprinkle over herbs and add salt and pepper to taste.

Drizzle extra virgin olive oil and lime juice as a dressing.