That Sugar Movement


Charred Corn Salad

  • Charred Corn Salad - Serves Serves: 4-6
  • Charred Corn Salad - Prep Time Prep Time: 20
  • Charred Corn Salad - Cook Time Cook Time: 15

This versatile salad is super easy to make and can be used as a BBQ side dish or as a filling for tacos.

We like to leave some chunky pieces of corn in the salad in addition to the individual kernels. It adds a different texture and looks great.

Don’t skip grilling the corn – the charred bits are the best!


  • 4 - corn cobs, husks removed
  • 2 - punnets cherry tomatoes, quartered
  • 1 - bunch fresh coriander, leaves roughly chopped
  • 4 - spring onions, finely sliced
  • 1tbsp - olive oil
  • juice of half a lime
  • green or red tabasco to taste


  1. Preheat the grill in your oven, leaving the door slightly ajar.
  2. Place the corn on a flat baking tray and cook under the grill for 10-15 minutes, turning once, until some of the kernels begin to darken. Remove and set aside to cool.
  3. Put the tomatoes, coriander and spring onions in a bowl.
  4. Cut the kernels off three of the corn cobs and add to the rest of the ingredients.
  5. Cut the remaining cob into thirds, and then cut each third in half. Add to the salad and toss well.
  6. Drizzle with olive oil, lime juice, and add tabasco to your taste.
  7. Combine well and leave in the fridge until ready to serve.

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That Sugar Movement