Char-grilled corn salad with black beans and feta

Serves: 4-6

Char-grilled corn salad with black beans and feta

This salad is filling enough on its own but if you wanted, you could serve it with some sticky chicken or as part of a Tex Mex meal with a side order of nachos or quesadillas.


  • 4 corn on the cobs
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 x400g tin black beans, drained and rinsed
  • 8 cherry tomatoes, quartered
  • 3 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Juice of 2 limes
  • 140g feta cheese, crumbled
  • 1 tablespoon finely chopped basil 


  1. Bring a large saucepan of water to the boil. Add the corn on the cobs and bring back to the boil. Simmer for 6-8 minutes until just tender. Drain well. Brush the cobs with 1 tablespoon of the olive oil.
  2. Heat a griddle until smoking hot. Place the corn on the griddle and cook for 10-12 minutes, turning the cobs each minute or two to ensure they colour evenly.  Turn off the heat then lift out the cobs on to a board. Sprinkle the cumin seeds into the hot griddle pan and leave them for a minute-the residual heat should toast the seeds sufficiently. Tip the seeds into a mixing bowl.
  3. When cool enough to handle stand a cob on its end and cut down the sides to remove the kernels. Repeat with the remaining cobs and add the kernels to the cumin seeds.
  4. Stir in the remaining salad ingredients (including the 2 tablespoons of olive oil) and taste and season with salt and ground black pepper.
Char-grilled corn salad with black beans and feta