Home
Recipes
Vegetarian
Grilled corn salad with tahini miso dressing

Salad of corn, lettuce, tomatoes, onions and feta on a blue plate next to a bowl of dressing

Grilled corn salad with tahini miso dressing

Name: Grilled corn salad with tahini miso dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 4 corn on the cobs; 2 tsp vegetable oil; 1 small red onion thinly sliced; 300g cherry tomatoes halved; 1 Little Gem lettuce roughly chopped; 100g feta crumbled; large handful of flat-leaf parsley finely chopped; 150g tahini; 1 tbsp grated ginger; 1 large garlic clove grated; 2 tsp white miso; 1 lime juiced; 2 tbsp maple syrup

Nadine Brown

Save recipe

Serves 4 - 6

Easy

Prep: 10 mins

Cook: 10 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Griddle corn for a charred flavour that complements the sweet cherry tomatoes in this salad. Sprinkle over crumbled feta and dress in a tahini, miso and maple dressing

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Rainbow coleslaw

A star rating of 0 out of 5.0 ratings

Perfect BBQ chicken

A star rating of 4 out of 5.1 rating

Green salad

A star rating of 0 out of 5.0 ratings

Try this grilled corn salad with tahini miso dressing, then check out our nectarine and chilli maple halloumi quinoa salad, baked feta salad and more vegetarian salad recipes. Also try our recipe for homemade miso ginger dressing.

Ingredients

Nutrition

4 corn on the cobs
2 tsp vegetable oil
1 small red onion

thinly sliced
300g cherry tomatoes

halved
1 Little Gem lettuce

roughly chopped
100g feta

crumbled
large handful of flat-leaf parsley

finely chopped

Dressing

150g tahini
1 tbsp grated ginger
1 large garlic clove

grated
2 tsp white miso
1 lime

juiced
2 tbsp maple syrup

Nutrition: per serving (6)

kcal288
fat20.5g
saturates4.6g
carbs12.3g
sugars8.1g
fibre5.2g
protein11.1g
salt0.6g

Method

step 1

Rub the corn on the cobs with the oil and season. Heat a griddle pan over a high heat and, once hot, griddle the corn, turning occasionally for 8-10 mins or until lightly charred.
step 2

While the cobs cook, combine all the ingredients for the dressing. Gradually add about 75ml of hot water until you have a smooth, pourable dressing.
step 3

Leave the cobs to cool slightly before using a sharp knife to shave off the kernels. Discard the cobs and toss the kernels in a large bowl with the onion, tomatoes, lettuce, feta and parsley. Stir through a little of the dressing, then serve on a large platter drizzled with more of the dressing, leaving the rest on the side.

Discover more delicious sweetcorn recipes.

Authors

Nadine Brown profile image

Nadine Brown

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating