Charred corn salad with creamy chipotle dressing

There's nothing that says summer quite like a well-grilled corn on the cob, and this recipe will certainly bring the sun to your backyard. Pop them on the BBQ, then mix with fresh salad ingredients.

By Nadia Lim
  • 20 mins preparation
  • Serves 4
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  • 4 large corn cobs, husks and silks removed
  • oil, for brushing
  • 1 punnet cherry tomatoes
  • 100 g feta
  • 3 spring onions
  • 1 ripe avocado
  • 2 large handfuls baby spinach leaves or mesclun
  • juice 1 lime
  • 1/4 cup sour cream
  • 1 1/2 - 2 tsp chipotle sauce*


  • 1
    Preheat barbecue grill to high. Lightly brush corn with oil. Cook for about 10 minutes, turning now and again, until bright yellow and lightly charred. When cool enough to handle, stand cob on end on a board and run a sharp knife down the sides to remove the kernels in chunks.
  • 2
    While corn is cooking, halve tomatoes, crumble feta, thinly slice spring onions and slice avocado. Combine in a large bowl or platter with corn and spinach.
  • 3
    For dressing, whisk lime juice, sour cream and chipotle sauce in a small bowl until smooth. Loosen with a little water. Drizzle over salad just prior to serving.


*Check label if eating gluten free.