Photo of Charred sweetcorn salad by WW

Charred sweetcorn salad

0 - 3
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Fresh corn on the cob is an essential part of any barbecue menu. We like it straight up, but love the super sweet kernels even more in this zingy chilli and lime salad


Corn on the cob, boiled

4 medium

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 small, finely sliced

Red pepper(s)

2 medium, diced


1 individual, cut into small cubes

Chilli, Green or Red

1 individual, finely chopped

Lime Juice, Fresh

50 ml


1 medium, zest

Coriander, fresh

1 tablespoons


  1. Bring a large pan of water to the boil and parboil the sweetcorn for 5 minutes. Drain and set aside.
  2. Spray the sweetcorn with cooking spray and grill on the barbecue for 5-7 minutes, or until nicely charred. Alternatively, cook on a griddle pan on the hob. Leave to cook and then using a knife, gently remove the kernels from the corn. Combine the kernels in a large bowl with the onion, peppers, cucumber and chilli.
  3. Just before serving, stir in the lime zest and juice and scatter over the chopped coriander.


Make this salad stretch further by bulking it up with mild leaves such as lambs lettuce or pea shoots.