Summer is here and it’s time to crush some corn. This salad couldn’t be easier to make and it is the perfect picnic side or BBQ bowl bite.

  • LEVEL: Easy
  • Prep: 15 Minutes
  • Cook: 5 Minutes
  • SERVES: 4 (as a side)
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


for the, Corn
4 fresh corn cobs
10 cherry tomatoes, diced (red & yellow)
1 spring onion, thinly sliced
1⁄2 red pepper, diced bell
1 tsbp. peanuts, roughly smashed (dry and unsalted) 1 avocado, stoned, peeled and chopped (optional) 15g coriander, roughly chopped

for the, Dressing
Juice of 1 lime
2 tbsp. olive oil
1 tbsp. soy sauce 1 tsp. mirin
1 tsp. cayenne pepper Sea salt
Black Pepper


1. Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large mixing bowl.

2. Using a potato mashed, crush the corn for until lightly smashed.

3. Add the cherry tomatoes, spring onion & red pepper and continue to crush for a further 3-5 minutes. Then, stir in the peanuts, avocado and coriander.

4. In a separate bowl, mix together all the ingredients for the dressing. Add the dressing to the corn mixture and toss.

5. To serve, transfer the ingredients to a serving bowl and scatter over some extra coriander leaves and a squeeze of lime juice.