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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 


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

Finely slice 1 small red onion and, using your hands, scrunch in a bowl with 1 tbsp apple cider vinegar and 1tsp caster sugar. Set aside for 20 mins. Fry 1 tbsp black mustard seeds in a hot frying pan until they start to pop. Drain the red onion and stir through the corn salad with the mustard seeds. Add a pinch of salt to finish.

Turn it into a rice salad

 Heat 2 x 250g pouches of long grain rice in the microwave or in a pan with a dash of water. Stir through 20g melted butter and 1 tsp ground allspice, then combine with the corn.

Add tomatoes and cheese

Stir through 12 cherry tomatoes, cut into quarters, and crumble in 100g soft goat’s cheese.

Hungry for more? Check out more delicious barbecue recipes here.

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