Charred Sweet Corn Salad – Stay at Home Mum



Time Needed

10 mins Prep

5 mins Cook



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  • 2
    Corn Cobs, Kernels Removed
  • 1
    Small Carrot, Finely Diced
  • 4
    Spring Onion, Finely Chopped
  • 1/4
    Red Cabbage, Finely Chopped
  • 1/4
    White Cabbage, Finely Chopped
  • 1/4 cup
    Olive Oil
  • 1
    Juice Of A Large Lemon
  • 1
    Tbsp Mayonnaise

Nutrition Information

Qty per
1241g serve
Qty per
Energy 385cal 31cal
Protein 12.1g 1g
Fat (total) 3.39g 0.27g
 – saturated 0.49g 0.04g
Carbohydrate 89g 7g
 – sugars 32g 3g
Dietary Fibre 11g 0.9g
Sodium 109mg 9mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Give this salsa style Charred Sweet Corn Salad a try when you next have a Mexican Fiesta or as a great barbeque side.

If you don’t want to mess around with fresh corn on the cob tinned corn works really well too.


  1. Preheat a frypan over medium-high heat.

  2. Drizzle in some olive oil, add the corn, salt and pepper, spread the corn evenly across the base of the pan and allow it to char, give it a stir and repeat until the corn is just cooked.

  3. Combine all salad ingredients in a large bowl.

  4. Combine 1/3 cup olive oil, lemon juice, mayonnaise, salt and pepper in a small bowl then pour over the salsa salad and mix to combine.

Charred Corn Salad 2 | Stay at Home

Swap the cobs out for a large can and make sure you drain them really really well.

Charred Sweet Corn Salad | Stay at Home Mum