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Mexican Corn Salad

Helen Jackson's Mexican Corn Salad recipe is a delicious way to enjoy some of summer's finest produce, on the BBQ.


  • 4 large corn cobs
  • 1 red onion, finely chopped
  • 20 cherry tomatoes, halved
  • 2 avocados, chopped
  • large handful coriander leaves
  • 1/4 cup extra virgin olive oil
  • juice from 1 lime
  • salt and freshly ground black pepper
  1. Strip husks from corn, brush with a little oil and then barbecue until the corn starts to get dark brown flecks.
  2. Remove the corn from heat and when cool enough to handle scrape the kernels from the cob using the back of a heavy knife.
  3. Toss the corn, onion, tomato, avocado and coriander together on a large platter and drizzle combined oil, lime juice, salt and pepper.
  4. For extra volume toss rocket leaves into the salad as well.

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Mexican Corn Salad Comments

  • neet salad we eat it all the time,keep them coming.


  • I have a question: why is it this year there is so much Chlorine in the water, it has made all the leaves on my Apple Cucumber vine go white plus it has made dry out so quickly and the y have died, even thou i have plenty of cucumbers on it. My tomatoes are the same and my Hydrangeas it's from me watering over the top of them all. Is there anything i can do to stop this happening again please. Regards Margaret

    Margaret Medley

  • Hi Margaret, it sounds like your plants may have powdery mildew. It is unlikely to be caused by chlorine in the water but more due to the warm humid conditions we have been experiencing. To prevent this from happening, avoid overhead watering, water the soil rather than the foliage. Use Seasol to help improve plant health and spray with Eco-Fungicide which is organic and safe to use on food crops ? it won?t make the powdery mildew that is there go away but will stop it spreading. Also, water early in the morning or later in the evening. Thanks, Gemma (Tui Team)


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