I’ll just say it – I love this salad and I love the fact that I know you will love it too.
An epic bowl of goodness from nature – that’s the only way to describe it!
Preparing this salad is a unique experience for me, as it creates a very homely atmosphere where you are somewhere outside with friends, corns are on the grill sizzling, you are chopping some veggies… And that’s what wholefood has done to me; it gets me closer to nature, opens up all my senses and makes me stay in the present.
There is something about home-cooked food that makes it special, it has a different type of energy and that’s for me the ultimate feeling of being healthy.
Grilling corn will take some time, so I start with heating my BBQ plate or grill (a regular frying pan will do the trick too) and giving it a generous splash of coconut oil. Then I arrange corn cobs and let them sizzle until they get charred and turn to a beautiful brown colour. I love when the fragrance of corns starts filling in the kitchen while I prepare the rest of the ingredients.
The salsa dressing for this salad is really packed with flavours – fresh, crunchy capsicums, tomatoes, spicy jalapenos, and fragrant coriander. This is all brought together by the glory of zesty lime juice, cumin and our building blocks of flavour – salt and pepper.
The key thing with this salsa is to make it chunky, so don’t process for long, the best to do is just a couple of times to combine the flavours but still keep the texture.
The colours of this corn salad are so inviting! There is the yellow corn with charred bits, fresh and red salsa dressing and now you need to prepare the green part. For the greens, you can use baby spinach, rocket, kale, or green salad mix. Since the salad is really fresh and cleansing, I like to add some avocado fats and nicely grilled asparagus for texture.
Add your coconut-infused, charred corn to this, flood it with the salsa and start mixing and having fun. Some of my friends don’t really like using their hands when preparing food but this makes you so mindful and grateful. Try it!
For the Salad:
For the Salsa:
To prepare the salad:
To prepare the salsa:
Prep time: 15 mins
Cooking time: 20-35 mins
C*, R**, GF, RSF, DF, NF, VEG, V
C* For the salad
R** For the salad
I usually serve my charred corn salad with some crunchy corn chips but my friends also like it with my homemade flatbread.
Check out the video on my YouTube channel to see how much fun we had while preparing this salad and for some additional tips.
With love from my kitchen to yours,
Chef Cynthia Louise xx
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.