Corn Salad


I love corn on the cob, but after countless dinner parties and events where I’ve tried to serve it, I’ve realised most people I know are too lazy/afraid to eat it, so I’ve been making this corn salad which is a deconstructed Vietnamese barbecue corn called ‘Bắp nướng mỡ hành’ where corn is grilled on a barbeque until charry and slathered with a spring onion oil. However I’ve shaved the corn and added fresh herbs and zingy lime that makes it a little Mexican corn leaning, minus the cheese. I also add in sliced radish as it adds a lovely crunch and pop of colour. I currently add it to most salads and anything I make these days. 


  • 6 corn cobs, washed, husks pulled back and silks removed
  • 6 red radish, finely sliced
  • 3 stalks of spring onions, finely sliced
  • 2 tablespoons of olive oil
  • Pinch of salt
  • 1 handful of herbs (basil or coriander works best), roughly chopped
  • Juice of 1 lime

Watch the process



  1. Coat the 6 corn cobs in some oil and a pinch of salt and then grill on your barbeque or a hot pan for 10-15 minutes until the corn is bright yellow and has char marks Remove and set aside to cool down for 10 minutes.
  2. Meanwhile, slice 6 radish and prepare the spring onion oil by placing 3 stalks of spring onions, 2 tbsp of olive oil and a generous pinch of salt into a bowl and microwave for 1 minute or until the onions have softened and are fragrant. If you don’t have a microwave, you can just heat this mixture on medium on a small pot for a few minutes until it starts to boil.
  3. Shave the kernels off the corn cob with a knife and inside a big dish (so the kernels don’t fly everywhere).
  4. Add in the spring onion oil and mix until coated.
  5. Add in your choice of chopped herbs and squeeze in the lime juice.
  6. Season to taste and add more lime to make it more zingy or salt if needed.
  7. Serve and enjoy!

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