I love this recipe because it’s simple to prepare but delivers big flavor. The corn gets beautifully caramelized on the grill, bringing out its natural sweetness, while the creamy fetta dressing adds richness and a touch of tang. The coriander and spring onions add freshness, and a sprinkle of smoked paprika ties everything together with a hint of warmth. It’s a dish that looks vibrant, tastes amazing, and always disappears fast.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 corn cobs, husks and silks removed 1 tbsp olive oil 1/3 cup (100g) mayonnaise 1 1/2 tbsp sour cream 65g fetta, finely crumbled 3 limes, zest finely grated and juiced 1/2 cup coriander leaves, finely chopped 3 spring onions, thinly sliced 1/4 tsp smoked paprika
Directions
I start by preheating the barbecue grill to medium-high heat. I brush the corn cobs lightly with olive oil and season them with salt and pepper. I grill the corn, turning occasionally, for about 18 minutes until it’s evenly charred and tender. Once cooked, I let it cool slightly before cutting the kernels off the cobs into a large bowl.
Meanwhile, I make the crema by whisking together the mayonnaise, sour cream, crumbled fetta, lime zest, and lime juice in a small bowl. I season it lightly with salt and pepper to taste. The result is a creamy, tangy dressing that perfectly complements the smoky corn.
To assemble, I spread half of the corn kernels over a large serving platter, then drizzle half of the crema on top. I sprinkle half the coriander, spring onions, and smoked paprika. I repeat the layers with the remaining ingredients, finishing with a dusting of paprika for color. I serve the salad at room temperature so all the flavors shine through.
Servings and Timing
This recipe serves 8 people and takes about 40 minutes in total — 20 minutes of prep time and 20 minutes of cooking. It’s a great dish to prepare ahead for a gathering since it holds well at room temperature.
Variations
Sometimes I add diced avocado or cherry tomatoes for extra color and creaminess. For a spicy version, I mix a pinch of chili powder into the crema or sprinkle chopped jalapeños on top. When I want a lighter dressing, I replace the mayonnaise with Greek yogurt. I’ve also made this with grilled capsicum or zucchini added to the mix for extra veggies.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I serve it chilled or let it come to room temperature before serving again — it’s just as delicious. I don’t recommend reheating it, as the dressing and fetta are best enjoyed cold.
FAQs
Can I make this without a barbecue?
Yes, I can char the corn on a stovetop grill pan or even under the oven broiler for a similar result.
Can I use frozen or canned corn?
Yes, I can — I just sauté it in a hot pan until it gets a bit of char and color.
Can I use a different cheese?
Yes, goat’s cheese or cotija are great alternatives to fetta.
How do I keep the crema smooth?
I whisk the dressing thoroughly and crumble the fetta finely before mixing.
Can I make the dressing ahead of time?
Yes, I prepare the crema up to a day ahead and keep it in the fridge until needed.
How do I prevent the corn from drying out on the grill?
I brush it with oil before grilling and turn it often to cook evenly.
Can I make this salad dairy-free?
Yes, I use dairy-free mayonnaise and leave out the fetta or replace it with a vegan cheese.
Can I serve it warm?
Yes, it tastes great warm, but I prefer it at room temperature for the best flavor balance.
What herbs can I use instead of coriander?
Parsley or basil work well if I’m not using coriander.
Can I double the recipe?
Definitely — I just scale up all the ingredients, and it’s perfect for a big crowd.
Conclusion
This Charred Corn Salad with Fetta-Coriander Crema is one of my favorite side dishes because it’s fresh, flavorful, and so easy to make. I love the way the smoky corn, creamy dressing, and zesty lime come together in every bite. It’s the perfect complement to grilled meats or seafood, and it always brings a burst of sunshine to the table.
These Curry Puffs are golden, flaky pastries filled with a fragrant chicken and potato curry mixture. Crispy on the outside and tender inside, they make the perfect savory snack or party appetizer, bursting with warm, aromatic flavor.
Ingredients
½ small onion, finely chopped
150 g potatoes, peeled and cut into 1 cm cubes
300 g chicken mince
1½ tsp mild curry powder
½ cup chicken stock
1 tsp cornflour
2 tbsp finely chopped mint
4 sheets frozen ready-rolled puff pastry
Vegetable or canola oil, for frying
Instructions
Heat a little oil in a wok or non-stick frying pan over medium heat. Add the onion and potatoes and cook for 2–3 minutes until slightly softened.
Add the chicken mince and cook for 4–5 minutes, stirring, until browned and cooked through.
Stir in the curry powder and cook for another minute until fragrant. Add the chicken stock and simmer for about 5 minutes until most of the liquid has evaporated.
Mix in the cornflour to thicken, then stir through the mint. Remove from the heat and let the filling cool completely.
Cut about 22 discs from the thawed puff pastry using a round cutter. Place a heaped teaspoon of the cooled filling on one half of each disc, fold over, and press the edges to seal.
Heat 5 cm of oil in a wok or deep frying pan over medium-high heat. Fry the curry puffs in batches for 3 minutes, or until golden and puffed. Drain on paper towel.
Serve hot and crisp with your favorite dipping sauce.
Notes
For extra flavor, add peas, carrots, or corn to the filling.
Use beef, lamb, or even lentils as an alternative to chicken.
Brush with egg wash and bake at 200°C for 20–25 minutes for a lighter version.
Cover pastry discs with a tea towel while filling to prevent them from drying out.
Serve with sweet chilli, mint yogurt dip, or tamarind chutney.
