Charred Sweetcorn Salad


  • For the dressing


This charred sweetcorn salad is the ideal summer BBQ salad. Grilled to perfection in your microwave oven, everyone will want more of this delicious dish.




Mix the dressing ingredients together in a small bowl and season to taste.


Place the corn cobs in a shallow dish with 45ml of water, cover and cook on MEDIUM MICROWAVE for 8 mins. Remove and drain and smooth each cob with a little butter.


Pre-heat grill 1.


Place the corn cobs on the metal tray in the middle shelf position and grill for 5-8 mins, turning until charred in places.


Hold the sweetcorn vertically and using a sharp knife, cut down to slice off the kernels.


Arrange the corn and salad ingredient on a serving platter. Dot with the dressing then scatter over the coriander to serve.


Charred Sweetcorn Salad

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Adjust Servings:
2 Sweetcorn Cobs
1 Knob of butter
400g Can Hearts of Palm Drained, cut into thick slices
300g Baby Tomatoes Halved
1/2 Red Onion Sliced
1 tbsp Freshly Chopped Coriander
For the dressing
3 tbsp Greek yoghurt
1 tbsp Harissa
1 Juice of a lime,
Sea Salt
Ground Black Pepper

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