This grilled sweetcorn salad with feta was in the July 2016 Asda Good Living magazine...that I still have a copy of!! Unfortunately the recipe isn't on the website, hence the reason i've held onto the magazine. It's a great dish to serve at a buffet, a BBQ or to take on a picnic. Leftovers are great to enjoy for lunch too along with some salad leaves.
All of the ingredients go so well together, with salty hits from the feta along with sweetness and char from the barbecued corn and Mexican flavours from the beans and dressing.
Tips
- The original recipe uses a tin of Mexican style beans which I sometimes find difficult to get in our local supermarket, so i've sometimes used a tin of mixed bean salad instead - both work well.
- This grilled sweetcorn salad with feta recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 4 sweetcorn cobettes or 2 corn on the cobs
- 4 tbsp olive oil
- 1 tbsp lime juice
- 1 garlic clove, crushed
- 0.5 tsp cumin
- 2 roasted red peppers from a jar, roughly chopped
- 4 spring onions, finely sliced
- 400g tin mixed bean salad or Mexican style bean mix, drained (see Tips)
- 75g feta, crumbled
- 2 tbsp coriander, chopped
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Instructions
- Blanch the corn in a large pan of boiling water for 3 minutes. Refresh under cold water and pat dry with kitchen roll.
- Preheat the barbecue or grill to a medium heat. Brush the corn generously with 2 tbsp of the olive oil and grill for 4 to 5 minutes, turning occasionally until the corn has char marks. Allow to cool slightly.
- Hold the corn against a chopping board and carefully run a sharp knife down the sides to remove the kernels.
- To make the dressing, put the remaining 2 tbsp of olive oil, the lime juice, garlic and cumin in a small bowl. Whisk together with a fork.
- Put the sweetcorn, peppers, spring onions, beans, feta and coriander in a serving bowl. Drizzle over the dressing and toss together. Serve straight away.
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Grilled Sweetcorn Salad with Feta
Ingredients
- 4 sweetcorn cobettes or 2 corn on the cobs
- 4 tbsp olive oil
- 1 tbsp lime juice
- 1 garlic clove crushed
- 0.5 tsp cumin
- 2 roasted red peppers from a jar roughly chopped
- 4 spring onions finely sliced
- 400g tin mixed bean salad or Mexican style bean mix drained (see Notes)
- 75g feta crumbled
- 2 tbsp coriander chopped
Instructions
- Blanch the corn in a large pan of boiling water for 3 minutes. Refresh under cold water and pat dry with kitchen roll.
- Preheat the barbecue or grill to a medium heat. Brush the corn generously with 2 tbsp of the olive oil and grill for 4 to 5 minutes, turning occasionally until the corn has char marks. Allow to cool slightly.
- Hold the corn against a chopping board and carefully run a sharp knife down the sides to remove the kernels.
- To make the dressing, put the remaining 2 tbsp of olive oil, the lime juice, garlic and cumin in a small bowl. Whisk together with a fork.
- Put the sweetcorn, peppers, spring onions, beans, feta and coriander in a serving bowl. Drizzle over the dressing and toss together. Serve straight away.
Notes
- The original recipe uses a tin of Mexican style beans which I sometimes find difficult to get in our local supermarket, so i've sometimes used a tin of mixed bean salad instead - both work well.
- This grilled sweetcorn salad with feta recipe is easily adapted if you’re cooking for less or more people.
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