Grilled sweetcorn salad

Grilled sweetcorn salad

Total: 1 hr | Active: 1 hr
vegetarian, lactose-free, gluten-free
Nutritional value / people: 323 kcal
, Fat: 17 g
, Carbohydrate: 31 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 corn cobs, leaves removed
½tsp salt

Charcoal/gas/electric grill

a little olive oil


3tbsp lime juice
5tbsp olive oil
1tbsp honey
½bunch peppermint, finely chopped
½bunch basil, finely chopped
50g raspberries, mashed with a fork
½tsp salt


1 cucumber, quartered lengthwise, sliced
250g yellow cherry tomatoes, halved
200g raspberries
½bunch peppermint, leaves torn off
½bunch basil, leaves torn off
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How it's done


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.


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


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

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