Skip to content
Corn and Lime Salad with Coriander and Chilli Corn and Lime Salad with Coriander and Chilli

Corn and Lime Salad with Coriander and Chilli

We love this salad. It is such an economical way to feed your family or guests and we are yet to find someone who doesn't want seconds. The sweetness of the corn is enhanced by the acid in the fresh lime juice, giving an almost sweet and sour experience. The addition of chilli and coriander add colour and flavour. We make this dish at least once a week when corn is in season. 

Ingredients: 

  • 3-4 corn cobbs
  • Juice of 4 limes
  • 1 tbs olive oil
  • 1 -2 chopped red chillies according to variety and your personal taste
  • A handful of chopped coriander
  • 2 chopped spring onions
  • salt and pepper to taste

Method:

  1. Chop stalk end off each corn cob.
  2. Place corn in microwave in its husks
  3. Cook on high power for 2-3 minutes per cobb. Turn over once during cooking. Your cooking time will depend on the strength of your microwave. You want your corn to be very hot and still crispy.
  4. Remove husks, leave to cool so you can easily hold the corn
  5. Using a knife of a corn peeler remove the kernels in long strips.
  6. Place in bowl
  7. Add lime juice, olive oil, chilli, coriander, spring onion and salt and pepper
  8. Toss
  9. Cover and place in fridge for at least 2 hours to let the flavours meld. On the rare occasions we have any left over, it is even nicer the next day.

Variations:

This salad is so versatile you can add what ever you have in your garden or kitchen. Our favourite additions are: 

  • Chopped avocado
  • Finger lime caviar
  • Red capsicum
  • Italian parsley
  • Cherry tomatoes

Serving Suggestions:

  • Place lime quarters around the salad so people can add more lime f they wish.
  • Serve in lettuce cups with haloumi or feta for a vegetarian dish
  • Add to wraps with any of you favourite Mexican dishes
  • Great with bar-b-que meat or roast chicken
  • Enhances lightly poached  or grilled fish
Back to top