Charred Corn Salad

Charred Corn Salad

Sweet, spicy, salty charred corn with a rich, tangy dressing, this salad makes the perfect accompaniment for any meal. 

Serves 4

Prep time: 15 minutes

Cooking time: 10 minutes


  • 4 ears of corn (or 2 cups frozen corn)
  • ½ cucumber - diced
  • ½ red onion - diced
  • 1 bell pepper - diced
  • 4 radishes - sliced
  • Pinch of salt
  • 2 cloves garlic - minced
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 3 tbsp rice vinegar (or white vinegar)
  • 1 tbsp Zing Mala Chili Seasoning Salt
  • ¼ cup vegetable oil (or any other unflavored oil)


  1. Grill corn on barbecue or roast in a hot oven until lightly charred. 
  2. Use a knife and shave the kernels off the cob (or use frozen corn and char in a pan over high heat. Use a lid, some of the kernels will pop!)
  3. Add the cucumber, red onions, bell peppers.
  4. To make the vinaigrette, combine the garlic, sesame oil, honey, soy, vinegar, Mala, salt and vegetable oil and stir well. 
  5. Drizzle the vinaigrette over the salad, and give it a good mix to serve. 

Notes: Reserve any extra vinaigrette in a jar in your fridge, this will keep for a couple weeks and is an incredibly versatile dressing.