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Shredded charred corn salad served on a decorative plate

Shredded charred corn salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Throw some corn cobs on the barbecue to add a smoky, sweet flavour to this salad. With onion and cabbage, it makes a refreshing summer side

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian


  • ½ small white cabbage, finely shredded
  • 2 carrots, grated
  • 1 red onion, halved and finely sliced
  • 3 tbsp cider vinegar
  • 1 tsp caster sugar
  • 4 corn cobs
  • 1 tbsp wholegrain mustard


  • STEP 1

    Tip the cabbage, carrots and onion into a bowl. Season with salt, then add the vinegar and sugar, and toss to combine. Leave for 20 mins for the vegetables to very lightly pickle.

  • STEP 2

    Meanwhile, cook the corn on a hot barbecue or griddle pan for 4-5 mins on both sides until the kernels have darkened and charred slightly. Set aside to cool. Once cool, hold the cobs upright on a board and strip off the kernels in long downward strips using a sharp knife.

  • STEP 3

    Stir the mustard and half the corn into the salad and taste for seasoning, adding more salt and pepper if needed. Serve topped with the remaining corn.

Goes well with

Recipe from Good Food magazine, July 2021


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