NZ Woman's Weekly

Roasted sweet corn salad

Roasted sweet corn salad
  • Meal Type

  • Servings

  • Courses

    Quick lunch

Abundant garden produce. Roasting the corn intensifies its flavour. Serve this salad with barbecued meats or delicate, pan-seared fish.

  • 3-4 sweet corncobs, husks removed
  • ¼ cup oil
  • 1-2 tsp herb, garlic and sea salt seasoning or similar
  • 1 red onion, cut into chunky dice
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 1 zucchini, cut into chunky dice
  • 1 stalk celery, diced
  • 2 baby cos lettuce, washed and separated
  • ½ cup chickpeas
  • ½ cup sprouts


  • ½ cup mayonnaise
  • 2 tbsp sweet chilli sauce
  • 1 tbsp fresh chopped herbs
  • Cracked pepper

1 Preheat the oven to 180ºC. Line a large tray or two with baking paper. Brush corncobs with a little oil and sprinkle with some of the seasoning. Arrange at one end of the tray.

2 Toss the diced vegetables with the remaining oil and sprinkle with seasoning. Spread the veges over the tray and bake for 20-30 minutes, mixing once, until tender and fragrant. Rest the cobs for 5 minutes then slice off corn and add to the veges.

3 Arrange the lettuce leaves, chickpeas and sprouts on a serving plate, and top with the warm roasted vegetables when ready. Serve with the herb mayo on the side.

4 To make the herb mayonnaise, combine the mayo, sweet chilli and herbs, and season well with cracked pepper.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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