Grilled corn salad

  • Preparation 45 min
  • Cooking 12 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 3 cups frozen corn
  • 3 tablespoons olive oil + a little for the service
  • 20 cherry tomatoes, halved
  • 1 1/2 red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1 cup chopped fresh coriander (or more to taste)
  • 1 cup of baby rocket, torn by hands
  • 200 g feta cheese, crumbled
  • Juice of 1/2 lime + a little for the service
  • 1/2 teaspoon paprika
  • 2-3 pinches of chipotle chili powder (or more to taste)
  • 1 ripe but firm avocado, diced
  • Ground pepper to taste



  • In a large skillet heated to high heat, add the corn and the olive oil then toss. Cook for 10 to 12 minutes, until the corn is well toasted. Do not stir too often to allow the corn to color. Pour into a plate and let cool for 10 minutes. Set aside.
  • In a large bowl, add all ingredients (except avocado), season with pepper then mix well. Taste and adjust the seasoning if necessary. Add the avocado, tossgently and reserve in the fridge for 15 to 20 minutes. Serve with a baguette and sprinkle with lime juice to taste!