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Photo of Barbecued corn and pumpkin salad by WW

Barbecued corn and pumpkin salad

Points® value
Total Time
40 min
25 min
15 min



750 g, kent variety


3 cob(s), large, husks and silk removed

Light sour cream

¼ cup(s), (60ml)

Pure coconut water

2 tbs

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Green shallot(s)

3 individual, thinly sliced diagonally

Fresh coriander

cup(s), leaves

Pumpkin seeds (pepitas)

1 tbs, pepitas, toasted

Oil spray

1 x 3 second spray(s)


  1. Preheat a chargrill or barbecue grill plate on medium heat. Cut pumpkin into thin wedges, no more than 1cm at thickest part and lightly spray with oil. Grill for 5 minutes each side or until tender and charred. Transfer to a large tray. Cook corn on grill , turning as needed, for 10 minutes or until tender and lightly charred. Cool slightly, then use a small sharp knife to cut kernels from cobs.
  2. Meanwhile to make dressing, place sour cream, coconut water, rind and juice in a small bowl. Season with a pinch of salt and whisk to combine.
  3. Arrange pumpkin and corn on a serving platter. Drizzle with dressing and sprinkle with shallots, coriander and pepitas.


TIP: For a touch of heat, add ½ teaspoon dried chilli flakes to dressing.