RECIPE: Charred corn salad

This charred corn salad is the perfect no-fuss, no-cook meal for hot summer days — bright, fresh, and packed with gut-friendly ingredients.

Tinned white beans and cooled corn bring resistant starch to feed your gut microbes, while avocado adds fiber and healthy fats to keep you satisfied.

It’s vibrant, zesty, and comes together in minutes.

Ingredients

(Serves 2)

• 1 cup corn (fresh or frozen)

• 1 can white beans, drained

• ½ avocado, diced

• ¼ cup red onion, finely diced

• ¼ cup cherry tomatoes, halved

• extra virgin olive oil for cooking

• ¼ tsp chilli flakes

• salt and black pepper

• optional: tortilla chips for scooping

Dressing:

• juice of 1 lime

• 1 tbsp extra virgin olive oil

• ¼ cup fresh coriander

• ½ tsp Dijon mustard

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Method

1. Heat extra virgin olive oil in a pan, char corn for 5 minutes until golden.

2. Toss corn with beans, avocado, onion, and tomatoes.

3. Blend dressing ingredients together and mix into the salad.

4. Serve with tortilla chips for scooping or have it as a salad.

Enjoy!