A summery Mexican-inspired salad with grilled corn, tossed in a sweet and spicy chipotle, maple & lime dressing, with quick-pickled red onion and crumbled vegan feta.
I love summer salads like this - packed with smoky flavour from grilling and bright zingy dressings that bring the whole thing to life. This is the perfect accompaniment for a BBQ, picnic or even some tacos.
Corn contains a decent amount of fibre as well as some protein, vitamin C, magnesium and potassium [1]. This side salad also has at least 5 different fresh plant-based ingredients, helping you get on your way to 30 plant foods a week (including fruit, veg, wholegrains, nuts & seeds) - shown to be an strong predictor of a healthy microbiome [2]. Each week we're now seeing more about gut health, the link to our immune systems, energy levels, mental health, and overall health - there's a connection between our gut and our brains and it shouldn't be ignored if we're looking to thrive [3]. So to put it simply - eat more plants!
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Grilled Corn Salad | Serves: 4-6 | Time: 20 mins
You'll need
- Chopping board
- Knife
- Griddle pan / BBQ
- Tongs
- Measuring spoons
- Small bowl
- Mixing bowl
- Serving platter/large plate
Ingredients
- 3 large corn cobs
- 1/2 red onion
- 1 lime
- 2 tsp chipotle paste
- 1 tsp toasted cumin seeds
- 1 tsp maple syrup
- 1/2 tsp garlic powder
- Drizzle olive oil
- 40-50g vegan feta
- Salt
- Black pepper
- Handful coriander leaves
- 1 red chili, finely chopped (optional)
Method
- Grill the corn on a griddle pan or BBQ, turning until warmed through and visibly charred.
- Meanwhile, thinly slice the onion and mix together with the juice of half a lime in a small bowl.
- Then in the mixing bowl, add the remaining lime juice, chipotle paste cumin seeds, maple syrup, garlic powder, a good drizzle of olive olive and salt and pepper.
- Once grilled, carefully run your knife along the edge of the corn to remove the corn from the husk - this is best done over a bowl which can stop the corn going everywhere.
- Then mix the corn through the dressing in the mixing bowl, taste and adjust for seasoning as required.
- Serve the corn on a platter topped with the red onion, crumbled vegan feta, coriander leaves and a sprinkle of chopped red chili. Serve up and enjoy!
Sources
