This deliciously crunchy and vibrant salad is sure to spice up your lunchtime, combining fresh herbs, fiery spices, juicy sun-dried tomatoes, refreshing cucumber and chargrilled chunks of corn on the cob.
Brush corn cobs with melted butter or corn oil. Grill or BBQ for 15 to 20 minutes, turning regularly until tender and cooked. Allow to cool slightly and cut kernels off in chunks.
In a bowl, combine all the other vegetable ingredients.
In a cup, mix olive oil, lemon juice, black pepper and sugar to combine. Pour over the vegetable salad and toss.
Season and serve garnished with coriander sprigs and alongside sliced toasted pitta bread.
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