Spicy salad with grilled corn on the cob recipe

  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 227 calories / serving
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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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  • Ingredients

  • 4 corn on the cob, cleaned, dehusked and silks removed
  • 4 tbsp melted butter or corn oil
  • 2 red peppers, finely chopped
  • 1 green pepper, finely chopped
  • 1/2 cucumber, finely diced
  • 1 red onion, finely diced
  • 1 red chilli, finely diced
  • 4 sun-dried tomatoes, finely chopped
  • black pepper, freshly ground
  • 1 clove garlic, minced
  • handful fresh coriander, chopped, plus 2 small sprigs to serve
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp sugar
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  • Energy 943kj 227kcal 11%
  • Fat 16.5g 24%
  • Saturates 6.5g 33%
  • Sugars 9.3g 10%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 16.8g Protein 3.6g Fibre 5.7g


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