Salads
Chargrilled sweetcorn and feta salad
This grilled sweetcorn salad is full of fresh summer ingredients and a combination of vibrant flavours and textures. Because it’s so quick and easy to prepare, it´s a perfect choice to share at a barbecue or picnic but can also be served as a main course with some crusty bread or pittas on the side.
Cook's notes
If you don’t have time to grill the sweetcorn, just cook the whole cob in the microwave for a couple minutes and then peel away the husks: this is a very quick way to cook it whilst keeping it juicy and tender.
Ingredients
- 2 sweetcorn cobs
- 1 red onion, peeled & diced
- 250g cherry tomatoes, halved
- 2 green chillies, thinly sliced
- 30g fresh coriander, chopped
- 100g feta, crumbled
- juice of 1 lime
- olive oil
- salt & pepper
Method
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Step 1
Heat a griddle pan until smoking hot and prepare the sweetcorn by peeling away the husk and silks. Brush with olive oil and place in the pan. Grill until the sweetcorn is tender and charred on all sides. Set aside to cool down.
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Step 2
Prepare the onion, tomatoes, chillies and coriander and place them in a mixing bowl. Now cut the sweetcorn kernels off cob by standing them upright on a board and cutting downwards with a sharp knife. Add the sweetcorn to the mixing bowl alongside the feta. Add the lemon juice, a generous drizzle of oil and season with salt and pepper. Mix everything well.
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Step 3
Divide between two bowls or in a large salad bowl as a sharing dish.