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Curtis Stone's charred corn salad with fetta-coriander crema

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This corn salad with fetta and coriander crema makes for a delicious side or starter. Up the ante of mealtime with this impressive but simple dish.

  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes
Curtis Stone's Charred corn salad with fetta-coriander crema

Ingredients

  • 8 corn cobs, husks and silks removed
  • 1 tbs olive oil
  • ⅓ cup (100g) mayonnaise
  • 1½ tbs sour cream
  • 65g Coles Danish Fetta, finely crumbled
  • 3 limes, zest finely grated, juiced
  • ½ cup coriander leaves, finely chopped
  • 3 spring onions, thinly sliced
  • ¼ tsp smoked paprika

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Method

  1. Step 1

    Prepare a barbecue grill for medium-high heat. Coat corn with oil and season with salt and pepper. Barbecue corn, turning occasionally, for 18 mins or until well charred. Cut corn kernels from cobs into a large bowl.
  2. Step 2

    Meanwhile, in a small bowl, whisk mayonnaise, sour cream, fetta, lime zest and lime juice. Season crema with salt and pepper.
  3. Step 3

    Spoon half the corn kernels over a serving platter. Spoon half the crema over the top. Sprinkle with half the coriander, half the spring onions and half the paprika. Repeat with remaining corn kernels, crema, coriander, spring onions and paprika. Serve at room temperature.

Curtis Stone's charred corn salad with fetta-coriander crema

Curtis Stone's charred corn salad with fetta-coriander crema
  • Serves8
  • Cook time20 minutes
  • Prep time20 minutes
Ingredients
  • 8 corn cobs, husks and silks removed
  • 1 tbs olive oil
  • ⅓ cup (100g) mayonnaise
  • 1½ tbs sour cream
  • 65g Coles Danish Fetta, finely crumbled
  • 3 limes, zest finely grated, juiced
  • ½ cup coriander leaves, finely chopped
  • 3 spring onions, thinly sliced
  • ¼ tsp smoked paprika
    Description

    This corn salad with fetta and coriander crema makes for a delicious side or starter. Up the ante of mealtime with this impressive but simple dish.

    Method
    1. Step 1

      Prepare a barbecue grill for medium-high heat. Coat corn with oil and season with salt and pepper. Barbecue corn, turning occasionally, for 18 mins or until well charred. Cut corn kernels from cobs into a large bowl.
    2. Step 2

      Meanwhile, in a small bowl, whisk mayonnaise, sour cream, fetta, lime zest and lime juice. Season crema with salt and pepper.
    3. Step 3

      Spoon half the corn kernels over a serving platter. Spoon half the crema over the top. Sprinkle with half the coriander, half the spring onions and half the paprika. Repeat with remaining corn kernels, crema, coriander, spring onions and paprika. Serve at room temperature.