Barbecued Corn, Lime and Coriander Salad Recipe
A fresh and easy Mexican-inspired salad with minimal ingredients.
Serves 4 Total Time 20 minutes
Get the ingredients here
- 4 corn on the cob
- 3 tbsp extra virgin olive oil
- 1 lime, cut in half
- 1 red chilli, finely chopped
- small bunch of coriander, leaves only, roughly chopped
- Plunge the corn into a pan of well salted boiling water and cook over a high heat for 4 minutes until the kernels are tender. Drain and allow to steam dry.
- Brush the corn with 1 tbsp olive oil and barbecue for about 8 minutes, turning occasionally, until blackened in places. A couple of mins before the end of the cooking time, place the lime halves on the grill, cut-side down. When cooked, remove the corn and lime from the barbecue and allow to cool.
- When the corn is cool enough to handle, hold one cob in the centre of a mixing bowl and use a serrated knife and sawing motion to carefully slice off the kernels. Discard the centre of the cob and repeat with the remaining corn.
- Mix the remaining olive oil, the chilli and coriander through the corn kernels. Season with salt and pepper to taste. Transfer to a serving bowl, squeeze over the grilled lime and serve.
Three simple ways you can adapt this recipe:
Mix with crunchy mustard seeds
Turn it into a rice salad
Add tomatoes and cheese
Hungry for more? Check out more delicious barbecue recipes here.