Griddled corn salad

Griddled corn salad

  • Preparation Time15 mins
  • Cooking Time7 mins
  • Serves6
  • DifficultyEasy

For the griddled corn salad

6 ears fresh corn, husked with silks removed
2 tbsps rapeseed oil
Salt and pepper
400g halved cherry tomatoes
1 small red pepper, finely chopped
200g packed rocket
4 spring onions, finely chopped
For Neelys BBQ seasoning:
180g sugar
225g paprika
3 3/4 tbsps onion powder
For lemon dressing:
Salt and freshly ground black pepper
4 tbsps olive oil
1 lemon, juiced
Neelys BBQ seasoning
Neelys BBQ seasoning:
1) Add the sugar, paprika and onion powder to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Griddled corn salad:
1) Preheat griddle or grill to medium heat.

2) Rub corn with 2 tablespoons of rapeseed oil and season with salt and pepper. Griddle or grill corn for 7 minutes or until ears are lightly browned. Remove from griddle and allow to cool.

3) Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, spring onions and rocket.

4) In a small bowl, prepare the lemon dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ seasoning, to taste.

5) Toss the salad with the dressing.

Serve at room temperature.

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