Barbecued Corn Salad

Ingredients

• 3–4corn on the cob
• 400 gbaby tomatoes, halved
• 1red onion, sliced
• 2avocados, stones removed and flesh cubed
• 1 tin (400 g), drainedred kidney beans
• 3 heaped tablespoonsparsley, roughly chopped
• 1 heaped tablespoonmint, roughly chopped
• 2 heaped tablespoonsbasil leaves, torn
• 1 tablespoonred or white wine vinegar
• to tastesalt and cracked black pepper
• as neededolive oil for roasting and frying

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 200°C. Drizzle the tomatoes with olive oil, season with salt and pepper, and roast for 30 minutes. Put the corn cobs in a separate dish and dry-roast them alongside the tomatoes, or cook them on the barbecue.

2. 2

   Cut off the kernels

   Let the corn cool until it is safe to handle. Use a sharp knife to slice the kernels from the cobs and put them in a large bowl.

3. 3

   Fry the onion

   Warm some olive oil in a pan and gently fry the onion until caramelised.

4. 4

   Mix the salad

   Add the tomatoes and their roasting juices, onion, avocado, beans, parsley, mint and basil to the corn. Stir gently until just combined, then mix in the vinegar and a generous pinch of salt and black pepper.

5. 5

   Chill and season

   Cover the bowl and refrigerate for a few hours to let the flavours mingle. Taste and adjust the seasoning before serving.

What is barbecued corn salad?

This is a fresh, chunky salad built around cooked corn, with beans and avocado making it substantial and herbs adding fragrance. It draws on familiar ingredients from summer salads rather than one specific regional tradition.

Here, roasted tomatoes bring sweetness and savoury juices, while the corn can be cooked in the oven or on the barbecue. A short rest in the fridge gives the vinegar and herbs time to season the whole bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 12g protein, 49g carbs, 17g fat.

The corn, beans and vegetables provide most of the carbohydrates, while avocado and olive oil contribute most of the fat. Kidney beans add plant protein, with smaller amounts from the corn. For a more balanced plate, serve a portion alongside a protein-rich main such as grilled fish or tofu.

Choosing the corn and tomatoes

Corn: Use fresh cobs and cook them until tender, with a little browning if barbecuing. Let them cool enough to handle before cutting off the kernels.

Tomatoes: Halving the baby tomatoes helps them soften and release their juices during roasting. Add those juices to the salad rather than leaving them behind in the dish.

Getting the onion right

Gentle heat: Fry the sliced onion slowly in olive oil so it softens and caramelises without catching. This adds a mellow sweetness that balances the sharpness of the vinegar.

Patience: Stir occasionally and lower the heat if the edges start to darken too quickly. The method gives no fixed frying time, so use the onion’s softened, golden appearance as your cue.

Keeping the texture fresh

Avocado: Cut it into cubes and fold it in gently so it stays in pieces rather than turning creamy throughout the salad.

Herbs: Tear the basil and roughly chop the parsley and mint as directed. Stir everything only until combined to keep the salad varied in texture.

Seasoning and chilling

Vinegar: Red or white wine vinegar both bring acidity to the sweet tomatoes and corn. Add it after combining the main ingredients so it can coat the mixture evenly.

Resting time: Chill the covered salad for a few hours, then taste it again before serving. The flavours can mellow as it rests, so make the final seasoning adjustment at the end.

How to serve it

Serve the salad cold or cool, as a side for grilled vegetables, fish or meat. It can also make a light lunch on its own, with bread alongside if you want something more filling.

A slotted spoon can help if the salad has collected a lot of tomato juices in the bottom of the bowl. Keep some of the juices, though: they carry flavour through the corn and beans.

Recipe notes & tips

• Put the corn in a separate dish so it can roast without sitting in the tomato juices.
• If barbecuing the corn, turn the cobs as needed so they cook evenly.
• Let the corn cool before cutting it to make handling safer.
• Use a large bowl so you can fold in the avocado without crushing it.
• Taste the salad after chilling and adjust the salt, pepper or vinegar before serving.

Variations

• Add cucumber: Fold in diced cucumber just before serving for extra crunch.
• Make it spicier: Add finely chopped chilli to the salad to bring some heat.
• Use coriander: Replace one of the herbs with chopped coriander for a different fresh flavour.
• Add feta: Crumble feta over the salad just before serving for a salty finish.
• Swap the beans: Use drained black beans instead of kidney beans.

Common mistakes to avoid

• Cutting hot corn: The cob is difficult to handle safely; let it cool until comfortable to hold.
• Burning the onion: High heat can darken it before it softens; fry gently and stir occasionally.
• Mashing the avocado: Vigorous mixing breaks up the cubes; fold the ingredients together gently.
• Discarding the tomato juices: They add flavour and moisture; pour them into the salad with the tomatoes.
• Skipping the final taste: Chilling can soften the seasoning; check the salt, pepper and vinegar before serving.

How to store

Cover and refrigerate leftovers, then eat within 1–2 days; the avocado may discolour and soften over time. This salad is best served cold, so stir gently and serve straight from the fridge rather than reheating.

Frequently asked questions