Grilled sweetcorn salad

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 323 Kcal, 6g Protein, 31g Carbohydrates, 17g Fat


  • Sweetcorn
  • 4 corn cobs, leaves removed
  • 0.5 tsp salt
  • Charcoal/gas/electric grill
  • a little olive oil
  • Dressing
  • 3 tbsp lime juice
  • 1 tbsp honey
  • 5 tbsp olive oil
  • 0.5 bunch peppermint, finely chopped
  • 0.5 bunch basil, finely chopped
  • 0.5 tsp salt
  • 50 g raspberries, mashed with a fork
  • Salad
  • 200 g raspberries
  • 1 cucumber, quartered lengthwise, sliced
  • 250 g yellow cherry tomatoes, halved
  • 0.5 bunch peppermint, leaves torn off
  • 0.5 bunch basil, leaves torn off

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  • Sweetcorn

    Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft.
  • Charcoal/gas/electric grill

    Brush the sweetcorn with oil, grill over/on a medium heat (approx. 200°C) for approx. 20 mins. all over. Remove the corn kernels from the cob using a sharp knife.
  • Dressing

    Combine the lime juice, oil and honey, mix in the mint, basil and raspberries, season with salt.
  • Salad

    Mix the sweetcorn, cucumber, tomatoes and raspberries with the dressing. Garnish with the basil and mint.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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