- 4 sweetcorn cobettes or 2 corn on the cobs
- 4 tbsp olive oil
- 1 tbsp lime juice
- 1 clove garlic crushed
- 0.5 tsp ground cumin
- 2 roasted red peppers from a jar roughly chopped
- 4 spring onions finely sliced
- 400 g (14 oz) tin mixed bean or Mexican style bean mix drained and rinsed
- 75 g (2.6 oz) feta crumbled
- 2 tbsp coriander chopped
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.
- Cheese alternatives - try goat cheese, ricotta salt or vegan feta as substitutes.
- Extras - customise with cherry tomatoes, avocado chunks, red onion or cucumber slices for colour and variety. Jalapeños or chilli flakes will add spice.
- This grilled sweetcorn salad with feta recipe is easily adapted if you’re cooking for less or more people.
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Calories: 261kcal | Carbohydrates: 29g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 325mg | Potassium: 511mg | Fiber: 7g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
KEYWORDS BBQ food, buffet food, easy summer salad recipe, Mexican corn salad recipe, party food, picnic food, summer food, sweetcorn and feta salad recipe