The side salad of your dreams – charred corn salad with roasted garlic ricotta

Any time we get the vaguest hint of sunlight, I want to immediately go outdoors. And this dish is delicious when devoured with a glass of wine on a warm summer’s eve. It’s fresh, vibrant and covered in delicious garlic and cheese. Petition for all salads to have at least a potato, garlic or cheese element. If I see pure greenery, I’m out. 

What’s actually in this charred corn salad?

The salad itself is nice and simple. We’re combining sweetcorn, peppers, onions, garlic, smoked paprika, red wine vinegar, olive oil and fresh coriander to create a smoky, slightly sweet, slightly tangy salad-y base. And whilst this is delicioius as is, throw on a creamy mixture of roasted garlic, ricotta and cream cheese turns it into something really special. The roasted garlic becomes sweet and soft as it cooks, taking away any harshness and leaving you with a rich and savoury flavour.

Why charring the corn is absolutely needed

Sweetcorn is already delicious, but giving it a bit of colour completely transforms the flavour.

I tend to use tinned or pre-cooked sweetcorn because it colours up beautifully in a frying pan and is way more convenient. But if you’ve got fresh corn on the cob, go for it. Throw it on the barbecue until lightly blackened and slice the kernels off afterwards.

Perfect for BBQ Season

Serve it alongside grilled chicken, burgers, steak, sausages, lamb skewers or even a simple but delicious jacket potato. If you’re serving it as a main meal, simply add some protein, chickpeas, black beans or avocado to make it even more filling.

FAQs

Can I make this salad spicy?

Absolutely. Add chilli flakes, finely chopped fresh chilli or a drizzle of hot honey to give the salad a bit more kick. Jalapeños also work well. 

Can I use fresh corn instead of tinned?

Yes. Fresh corn on the cob is lovely, especially when charred on the BBQ. Simply cook until lightly blackened, then slice off the kernels and continue with the recipe.

Can I make this ahead of time?

You can prepare all the individual elements in advance. Store the corn mixture and roasted garlic ricotta separately in the fridge and assemble shortly before serving for the freshest result.

How long does it keep?

The roasted garlic ricotta will keep for up to 3 days in the fridge in an airtight container. The corn salad is best eaten within 2 days.

What can I use instead of ricotta?

Cream cheese, whipped feta, cottage cheese or even Boursin work well if you can’t find ricotta. 

Can I cook the corn on a BBQ?

Absolutely. In fact, if you’re already firing up the BBQ, I’d recommend it. 

 

Charred corn salad with roasted garlic ricotta

By Poppy Cooks

https://www.poppycooks.com/recipes/charred-corn-salad-with-roasted-garlic-ricotta/

Charred corn salad with roasted garlic ricotta, peppers, smoked paprika and fresh herbs. A vibrant summer side dish perfect for BBQs, lunches and outdoor dining.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Serves 4 as a side
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Ingredients

Metric Imperial

For the corn salad

    Metric

  • 3 x tins sweetcorn, drained
  • 1 red pepper, diced
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp onion granules
  • Splash of red wine vinegar (to taste)
  • Small bunch coriander, chopped
  • Olive oil, salt and pepper

    • Imperial

  • 3 x tins sweetcorn, drained
  • 1 red pepper, diced
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp onion granules
  • Splash of red wine vinegar (to taste)
  • Small bunch coriander, chopped
  • Olive oil, salt and pepper

For the roasted garlic ricotta

    Metric

  • 1 bulb garlic, top cut off
  • 250g ricotta
  • 125g cream cheese
  • Pinch of sugar
  • Olive oil, salt and pepper

    • Imperial

  • 1 bulb garlic, top cut off
  • 9oz ricotta
  • 4.5oz cream cheese
  • Pinch of sugar
  • Olive oil, salt and pepper

Instructions

  1. Preheat the oven to 180ºc fan/200ºc/350ºf. Wrap the garlic bulb tightly in tinfoil with a drizzle of olive oil and roast for 1 hour until soft and jammy.
  2. Remove the garlic from the oven and squeeze into the jug of a small blender. Spoon in the ricotta and cream cheese and season with salt, pepper and a pinch of sugar. Blitz until smooth and set aside.
  3. Heat a large frying pan over high heat with a glug of olive oil. Tip in the tinned sweetcorn and fry for 2 minutes until browned and starting to pop, then chuck in the onion, pepper and garlic.
  4. Fry for 2 minutes before spooning in the smoked paprika and onion granules and fry until fragrant. Deglaze the pan with vinegar and season generously with salt and pepper.
  5. Stir through the chopped coriander. Spread the garlicky ricotta over the base of your serving plate and spoon on the deliciously charred corn.

Find this recipe online at https://www.poppycooks.com/recipes/charred-corn-salad-with-roasted-garlic-ricotta/

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