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Prep
15m
Cook
10m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a drizzle of extra virgin olive oil in a non-stick pan over medium heat. Add the sweetcorn in a single layer and cook undisturbed for 4-5 minutes until it starts to char on one side. Toss with a spatula and cook for a further 3-4 minutes until evenly charred. Set aside.
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For
2
M
I
For the Salad
160
g
Sweetcorn kernels, drained if canned
120
g
Frozen edamame, shelled
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Per Serving
Calories
467kcal
Fat
19g
Carbs
59g
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🌱 Plant Points: 12
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. Store tortilla chips separately.
❄️ Freezer: Not suitable for freezing.
💡 If using frozen corn, make sure it's fully thawed and patted dry first so it chars rather than steams.
💡 Nutritional values are approximate and calculated per serving:
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Made it?
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A
Alexandra
16 hours ago
Very fast and very delicious!
Like
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M
Maria S
9 days ago
Simple and fast to prepare, with a rich and flavourful result
Like
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L
Louise W
24 days ago
This was delicious, nutritious, and fun! I subbed raw red onion for my own pickled ones purely out of preference, but this was a keeper! Thanks Gigi!
Like
Reply
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Gigi
23 days ago
Now I'm wishing I'd made it with pickled onions too 😂 Thanks for trying it. I'm so happy it was a hit!
Like
Reply
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Prep
15m
Cook
10m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a drizzle of extra virgin olive oil in a non-stick pan over medium heat. Add the sweetcorn in a single layer and cook undisturbed for 4-5 minutes until it starts to char on one side. Toss with a spatula and cook for a further 3-4 minutes until evenly charred. Set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the Salad
160
g
Sweetcorn kernels, drained if canned
120
g
Frozen edamame, shelled
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
467kcal
Fat
19g
Carbs
59g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 12
🫙 Storage: Keep in an airtight container in the fridge for up to 3 days. Store tortilla chips separately.
❄️ Freezer: Not suitable for freezing.
💡 If using frozen corn, make sure it's fully thawed and patted dry first so it chars rather than steams.
💡 Nutritional values are approximate and calculated per serving:
Only visible to you
Made it?
Cancel
A
Alexandra
16 hours ago
Very fast and very delicious!
Like
Reply
Cancel
M
Maria S
9 days ago
Simple and fast to prepare, with a rich and flavourful result
Like
Reply
Cancel
L
Louise W
24 days ago
This was delicious, nutritious, and fun! I subbed raw red onion for my own pickled ones purely out of preference, but this was a keeper! Thanks Gigi!
Like
Reply
Cancel
Gigi
23 days ago
Now I'm wishing I'd made it with pickled onions too 😂 Thanks for trying it. I'm so happy it was a hit!
Like
Reply
Cancel
