Mexican char-grilled corn salad with coriander dressing

This salad is a riot of flavour and texture! Beans, tomatoes and basil combine with char-grilled corn and pieces of crispy flatbread to create an all-round delight. It's the perfect side for your next summer barbecue.

By Nici Wickes
  • 20 mins preparation
  • Serves 1 - 2
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  • 1 flatbread
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 corn cob
  • 8-10 round green beans
  • 1/2 tsp cumin seeds
  • 1 cup chopped tomatoes
  • Small handful of basil
  • 2 tbsp sour cream
  • Squeeze of lemon juice
  • Few sprigs of coriander


  • 1
    Heat oven to 180°C. Brush the flatbread on both sides with olive oil and a sprinkle of salt, tear into pieces and bake for 5-8 minutes or until crispy.
  • 2
    Cook the corn and beans by briefly immersing in boiling salted water, then dry-frying in a pan or on a barbecue until charred in places. When cool enough to touch, use a serrated knife to cut chunks of kernels from the cob. Keep the knife very close to the core so that you get the whole kernels. Toast the cumin seeds in same pan.
  • 3
    Tumble the salad ingredients, including the tomatoes and basil, into a bowl. Whisk all of the dressing ingredients together and drizzle over.


Eat this salad on its own, with a piece of salmon or perhaps a lamb chop or three.

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