Summer doesn’t get better than grilled corn on the cob! Did you know, you can also eat corn raw? It works really well in this salad marinated in a spicy dressing. Alternatively, if you are not a fan of raw corn, you could also grill the corn first, then cut it off the cob, and add it to the salad.
Prepare this salad in big batches for summer BBQs. The salad keeps well in the fridge for up to 2 days, so you can prepare it well in advance.
Preparation time: 20 minutes
Marinating time: 10 minutes
For 2 servings:
- 1 ear of corn, corn cut off
- 1 Lebanese small cucumber (or ½ a big cucumber), chopped
- 6 cherry tomatoes, quartered
- 10 olives, halved
- 1 cup cooked black beans
- ½ packed cup cilantro/ coriander, finely chopped
- 1 spring onion, finely chopped
- ½ avocado, chopped
For the dressing:
- 2 Tbsp freshly squeezed lemon juice
- 1.5 Tbsp extra virgin olive oil
- ½ tsp paprika powder
- ¼ tsp cumin powder
- ⅛ tsp cayenne pepper
- pinch of sea salt
Mix all the dressing ingredients together in a big bowl.
Add the corn, chopped cucumber, tomato, olives, and black beans. Stir well.
Mix in the cilantro and spring onion.
Let the whole salad marinate for at least 10 minutes in the fridge.
Add the chopped avocado just before serving.
Bonus tip: To cut corn off the cob, pull back the husk first and bundle them at the top. Place the tip of the corn on a kitchen towel covered chopping board - this will prevent the corn bouncing away once you cut it off. Now slice down the side of the corn from top to bottom. Done!