An outline of a slice of pizza on a plate inside a bigger circle with the words all the things culinary around the outer circle

This post may contain affiliate links.

Read our legal disclaimer, cookies policy & privacy policy.

This green salad with corn is a great lighter option for lunch or dinner, served as a side dish or eaten just as it is! It features leafy greens including mixed lettuce leaves and baby spinach as well as avocado, cucumber, radish, butter beans, grilled corn and a spicy lime crema to finish it all off.

It’s both packed full of flavour and textures! With a touch of sweetness from the grilled corn, spiciness from the crema, crispiness from the fresh vegetables, creaminess from the avocado and beans and some pepperiness from the radish. Consequently making it a great staple to have on hand for a quick and easy salad option!

Green salad with grilled corn and spicy lime crema

Ingredients for this Salad

To assemble this salad you’ll need the following…

Green Salad with Corn

Mixed Lettuce Leaves

Could include varieties such as iceberg, cos, fancy or Romaine. I like to use a selection as it gives the salad a textural appeal with different leafy greens. Feel free to use a few of your favourites!

The lettuce leaves essentially form the bed and foundation for the other ingredients. Make sure to well wash and dry the leaves to clean off unwanted dirt or any other unwanted guests for the best experience.

Baby Spinach

Add in some dark greens to bulk up the green salad.

Baby spinach leaves should be well washed and drained before scattering into your serving dish over the lettuce.

Avocado

Avocado provides a mild flavour, creaminess (to contrast the crispy lettuce leaves) and colour. It is best to slice the avocado as close to serving as possible so that it remains fresh or you could alternatively squeeze a little lime juice over the cut slices to prevent browning.

Cucumber

Provides a freshness to the salad as well as a crunch. You’ll need only 1/4 of a large cucumber cut in half lengthwise and then thinly sliced to scatter throughout the salad in small groups.

Corn

For this recipe, you’ll need 2 ears of grilled corn. My favourite way to do this is by first steaming/ boiling the corn with the husks removed until cooked and then finishing them off in a hot pan with some oil to develop the flavour and get some charring on the kernels. Once it is cool enough to handle, the kernels can then be removed from the cob and it can be used in this salad.

The corn provides bursts of sweetness in this salad and is one of the best parts!

Related: Autumn Fruit and Vegetables in Season

Red Onion

Finely diced to not overpower the salad and present a mildly sweet flavour with crisp and colour. A light scattering over the top is just enough to make it all come together.

Radish

Adds a slightly peppery tone to the salad as well as vibrance. Use a knife or mandoline to get thin slices before layering them on the salad for the best results.

Cannellini Beans

Can be found in the canned item section of your supermarket. These are fluffy, slightly nutty white beans with a subtle flavour. They help to contribute to the variety of textural elements in the salad as well as provide substance (particularly if you plan on eating this salad by itself).

Cannellini beans may also be substituted for any of your other favourite beans such as butter, pinto or even mixed beans.

TIP: don’t forget to drain and rinse your beans, for the best results.

Spicy Lime Crema

Sour Cream

For the creamy thick texture. Sour cream not only pairs well with the mayo but also makes a great finishing touch to the salad so it’s not too dry. It works as the base of the sauce to mix with the other elements.

Mayonnaise

Used in combination with the sour cream as a base for the crema dressing. It adds a touch of extra flavour, acidity and texture. Feel free to use your favourite store-bought option of good quality and great flavour or even better, one that is homemade!

Lime

Lime helps to balance out some of the creaminess and spice as well as adding some citrus. Both the zest and juice are used in the crema for the best flavour.

Lime wedges are also used to garnish the salad for the optional extra flavour, so don’t forget to add those in at the end!

TIP: get the most out of your lime by first rolling it on the bench and then applying gentle pressure. This will help to release the juice and you will get more from the lime!

Smoked Paprika

Provides earthy and warm notes to this crema, along with a bit of spice and colour. A small amount goes a long way!

RELATED: 10 Essential Kitchen Spices

Chilli and Chilli Flakes

Add some spice to this salad. Ground chilli is used within the crema and chilli flakes are used at the end to finish it all off.

RELATED: 10 Essential Kitchen Spices

Garlic Powder

To add a touch of garlic flavour to the crema without the rawness you would get from a fresh clove of garlic. This can be found right near the dried herbs and spices in your supermarket.

Coriander

Coriander lifts the crema, giving it a hint of herbaceousness and freshness. Finely chop to well distribute the flavour into the crema and make sure to use freshly picked coriander for the best flavour.

RELATED: 11 Essential Culinary Herbs You Need In Your Kitchen

Green salad with corn in serving dish with limes, extra sauce and a pepper mill

Tips for Assembling this Green Salad with Corn:

Assemble this salad, as close as possible to serving so that it is lovely and fresh. Alternatively, you could also assemble beforehand without the crema and garnishes and do these steps just before serving.

Try it with your favourite proteins such as shredded roast chicken, grilled prawns or even some grilled halloumi!

Use the freshest ingredients possible for the best-tasting outcome! Such as purchasing produce from your local farmers market or using it as soon as you can when purchased from the supermarket so that your ingredients don’t have time to wilt away.