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


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4 corn cobs, leaves removed
½ tsp salt

Charcoal/gas/electric grill

a little olive oil


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


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

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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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