Charred sweetcorn salad with a chilli and lime oil

A rollercoaster for the tastebuds
Ryan Riley's recipe for charred sweetcorn salad with a chilli and lime oil
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Recipe by: Ryan Riley | Chef

This dish provides a colourful blend of herbs, spices and textures. Plus, the sweetcorn provides you with a great source of fibre, vitamin C and B vitamins.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer



  • 4 medium sweetcorn (on the cob)
  • 20g pine nuts
  • 2 red chillies
  • 2 limes, zest and juice
  • 2 tablespoons olive oil
  • 30g fresh rocket, torn
  • Large bunch fresh basil, torn
  • 1 tablespoon zaatar
  • Freshly ground black pepper, to taste
20 minutes

Nutrition information (per serving)

23.9 fat
5 A DAY:

Note: Zaatar is a Middle Eastern spice

  1. Boil the sweetcorn in water for 2 minutes. Set aside and let dry. Add the pine nuts to a dry frying pan over a medium heat and toast lightly for 2–3 minutes, until golden and nutty. Set aside.
  2. In a processor, whizz the chillies, lime zest and juice with the olive oil until fully combined and emulsified. Spread the torn rocket and basil over a platter, sprinkle over the toasted pine nuts and set aside.
  3. Heat the grill to high. Brush the sweetcorn with half the chilli and lime oil and place under the grill, turning frequently, until the kernels are golden and the corn is cooked through.
  4. Add the sweetcorn to the leaves, drizzle over the remaining oil, scatter over the zaatar and season to taste before serving.
For a complete meal, serve with a baked chicken breast (skinless) or fillet of fish.