Carole Food.
Charred Corn Salad
This salad is high protein and filling! I’ve charred the corn by frying it for a few minutes, but of course you could also grill whole sweet corn ears then slice off the kernels.
Jump to recipeThis salad is high protein and filling! I’ve charred the corn by frying it for a few minutes, but of course you could also grill whole sweet corn ears then slice off the kernels.
What ingredients do you need for this dish (includes possible substitutions)?
Chickpeas: I love roasting chickpeas because they crisp up well in the oven!
Carrots: this could be swapped for sweet potato.
Spices: you can play around with the spices here, a bit of ground chilli powder would be delicious!
Sweet corn kernels: I’ve used whole sweet corn ears here but you could use canned instead.
Spinach: you can use whatever your favourite salad is here, romaine would be delicious too!
Coriander and spring onion: adds freshness to the salad!
FAQ
What’s the best way to store this dish?
If not eating straight away I’d recommend keeping the dressing separate from the salad, until just before eating!
If you’re looking for another salad, be sure to try out these recipes:
Charred Corn Salad
This salad is high protein and filling! I’ve charred the corn by frying it for a few minutes, but of course you could also grill whole sweet corn ears then slice off the kernels.
Ingredients
for the salad
- 1 400g can chickpeas, drained and rinsed (about 240g drained weight)
- 3 large carrots, cut into 1 inch batons
- Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1 tsp ground cumin, 1 tsp flaky salt
- 200g sweet corn kernels (from about two ears)
- 60g spinach, chopped (or romaine lettuce, or your favourite salad!)
- 10g coriander, chopped
- 1 spring onion, chopped
- 60g feta, crumbled
- Oil
for the pickled red onion
- 1 red onion, finely sliced
- 100ml wine vinegar/apple cider vinegar
for the dressing
- 100g greek yoghurt
- 1 garlic clove, crushed
- 1 tbsp red wine vinegar
- 1 tbsp chipotle paste
Method
- Preheat your oven to 220c/200c fan. Place the carrots and chickpeas on a large shallow baking tray then add and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden.
- In a large frying pan over a high heat, add about 1 tsp of oil (you don’t want much here!) then the sweetcorn kernels. Stir regularly until charred. Set aside.
- In a small bowl or jar, mix together the red onion and vinegar.
- Meanwhile, prepare the rest of your salad ingredients.
- In a small bowl or jar, mix together the all the ingredients for the salad dressing. Add about 1-2 tbsp of water to get a pouring consistency. The amount of water you need will depend on how thick your yoghurt is!
- In a large salad serving bowl, add the spinach then top with the rest of the salad ingredients. Drizzle over the dressing then mix it all together. And that’s it!
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