Crispy, crunchy, creamy, charred, tangy, spicy, fresh – this salad has it all!

Dare I say that about my own recipe? I think I just did and I hope you’ll try it and see for yourself. The stars in this charred corn salad are of course the charred corn, the crispy gem lettuce, the herbs and that tangy umami dressing. If you can get a hold of good avocados I’d highly recommend cutting them into it as well but don’t stress if you can’t get a hold of them as this salad is good either way.

Make it a meal by cooking up some tofu or tempeh steaks or skewers to go along with it. Or simply serve it as a side dish with whatever you’ve got cooking this season, it is pretty versatile! I’m sure it would go down great at a late summer barbecue where you could grill the corn instead of charring it on the hob like I do in the recipe. It also pairs really nicely as a side with your favourite tacos!


Malin x

Charred Corn Salad

Serves 4-6.


For the dressing:

1,5 tbsp white miso paste

1 lime, zest and juice

1 tbsp extra virgin olive olive oil

1 tsp maple syrup

Salt, to taste

For the salad:

2 fresh sweetcorn cobs

0,5 tbsp rapeseed oil or equivalent

1 jalapeño pepper

2-3 gem lettuce heads, depending on their size

1 small red onion

0,5 cups chopped chives

0,5 cup loosely packed fresh flat leaf parsley

2 avocados, optional

Flaked sea salt, optional