Grilled Corn Salad

Grilled Corn Salad

Mouthwatering grilled corn salad can be enjoyed as a starters or as a snack.

  • 30 mins
  • Easy
  • Sides
  • 2-3 Servings


  • 5 Sweet Corn Cobs
  • 2 Tsp Oil
  • 6 Iceberg Lettuce Leaves
  • 20g Parmesan
  • 2 Tbsp Yutaka Miso Paste
  • 1 Tbsp Yutaka Soy Sauce
  • 1 Tbsp Yutaka Rice Vinegar


  1. Chop the corn into quarters.
  2. Turn the grill on to a high heat and put your corn cobs in, turning regulary for around 6 minutes.
  3. Whilst this is grilling mix your miso paste, soy sauce and rice wine vinegar in a bowl.
  4. Remove from the heat and transfer to a large bowl.
  5. Add the sauce and half the parmesan to the corn and mix well.
  6. Lay out your lettuce leaves and put a corn quarter in each.
  7. Scatter the remaining parmesan on top.

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