Pin It
December 3, 2020

Grilled Corn Salad – A must for every barbeque!

Posted on January 8, 2014 by in rsg, vegetarian

Print Friendly, PDF & Email

Grilled Corn Salad

Grilled Corn, dripping with butter, mmmm! Must be one of my favorite things to enjoy at a braai or barbeque. I love the sweet butter crunch as I bite into it and the smoky flavor is very hard to beat.

Grilled corn can be a bit messy to eat so we keep it for family braais where everyone is ok with butter running down your chin. What to do when the craving for corn hits you, but you have a table full of guests? The answer is quite simple actually, make corn salad! You can have all the crunch, all the flavor AND the convenience of eating the salad with a fork!

Grilled Corn Salad

This salad is pretty basic stuff, it is the grilling of the corn and the peppers that elevates it from any other corn salad that you have ever had. With the corn and the peppers, you can pretty much add whatever other crunchy vegetables you have! Spring onions, carrot sticks, celery, baby marrows or whatever else your fridge has on offer. If you are serving it as a main meal, add some roast chicken, it will be a delicious summery supper and perfect to pack as school lunches.

The only warning I have about this Grilled Corn salad, is that it is never enough, so make plenty! As I’ve said, the leftovers are great!

Grilled Corn Salad

Grilled Corn Salad

serves 8 – 10


For the spicy butter

125 g butter – room temperature

10 ml chili flakes

10 ml fresh thyme

5 – 10 ml barbeque spice

For the salad

8 cobs of corn

1 red pepper

1 green pepper

1 yellow pepper

1 bunch spring onions

1/2 head broccoli

200 ml diced Peppadew® piquanté pepper

30 ml olive oil

15 ml Peppadew® Splash on Sauce

fresh coriander

Grilled Corn Salad


It is best to make this on an open fire if you are already going to braai some meat, but a griddle pan works just as well. First prepare the spicy butter to use for the corn. Simply mix the butter, chili flakes, thyme and barbeque spice together. Get a pot of water boiling and blanch the broccoli for 3 minutes and then dump it into ice cold water to stop it from cooking. Drain and break into small florets. Keep ready. Fire up your braai or griddle pan and place the whole peppers on the grid, you can even char them on the gas flame of your stove. Roast the peppers until they are black and blistered and place in an glass bowl and cover with plastic. Remove the husks and beard off the corn and rub each cob with the spicy butter. Place the corn on your grid and roast while basting with more butter until the corn is cooked and nicely charred. After about 30 minutes, remove the peppers from the bowl, and with your hands remove the charred skin. It is somewhat messy, but the flavor is divine. Never mind if a few black pieces ends up in the bowl, it tastes good. Now chop the peppers. Cut the corn off the cobs and into a bowl. Chop all the other vegetables and peppadews and mix together in a bowl. Mix the Peppadew Splash on Sauce and the oilive oil and stir through the salad. Sprinkle some fresh coriander over the grilled corn salad and serve with grilled fish, grilled steak or chicken.

Cook’s Notes.

If you want to serve this grilled corn salad warm, use some of the spice butter instead of the olive oil to mix through the salad.

Grilled Corn Salad

Family Times are good times

Tomorrow morning  just after the 9 o’clock news, I will be  sharing this easy recipe with you!  Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

Twitter follow me button Paella made to perfection!

 Facebook follow me button Paella made to perfection!

Facebook Comments

Tags: , , , ,

2 Responses to “Grilled Corn Salad – A must for every barbeque!”

  1. Marr van Jaarsveld 9 January 2014 at 5:31 pm #

    the corn salad is something different. I am looking forward to try this recipe and invite friends over

  2. Hettie 10 January 2014 at 7:27 am #

    Hi Nina, sounds delicious. I need something different with my braais, so we will try it the weekend. Can I use corn in a tin if I can’t find corn on a cob (mielies op die stronk)?

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>