Fresh Corn Salad with Lime and Coriander Dressing

Bright and light, this easy fresh corn salad with green dressing will go with everything else on the barbecue table.


  • No maple syrup? Use runny honey instead. 
  • No coriander? Swap for parsley and/or basil. 
  • No tomato? Try red peppers instead. 
  • Other additions? Try celery, spring onions, crumbled feta /vegan feta, chickpeas or black beans.

Prep time: 15 minutes

Cook time: 0 minute

Total time: 15 minutes

Servings: 2


2 corn on the cob

1 Cucumber (small)

1 Red onion (small)

1 Tomato

For the dressing:

1 Lime (juiced )

a bunch of Coriander

2 tbsp extra virgin olive oil

1 tbsp Maple syrup

Salt & pepper


  1. Cut the corns in half through the core. Place them in a saucepan and cover with boiling water, cook over a medium-high heat and boil for 3 minutes. Drain and set aside to cool while you prepare the other ingredients.
  2. Finely chop the cucumber, tomato and red onion. Finely chop the coriander and juice the lime. Cut the corns out of the cobs.
  3. Add all the veg to a large mixing bowl with the lime juice, chopped coriander, olive oil and maple syrup. Mix well and season to taste with salt and pepper. Enjoy!
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How to store

Store in an airtight container, in the fridge, for up to 3 days.


Serve any leftovers with tortilla chips or stuffed in pittas.