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Charred Corn and Tomato Salad with Crispy Corn Flake Topping

A plate containing a Corn and Tomato Salad with Crispy Corn Flakes on top and in a side dish.

PC Mixiany Cherry Tomatoes 680g

Charred Corn and Tomato Salad with Crispy Corn Flake Topping

Yes, there are corn flakes on this salad, and no, it isn’t weird. The crispy topping is inspired by...

Yes, there are corn flakes on this salad, and no, it isn’t weird. The crispy topping is inspired by Indian bhel, a savoury street snack made of cereal and thin fried noodles – it’s delicious and exactly what your salad game needs right now. *Chef’s Tip: Cutting the kernels off corn cobs seems intimidating, but it’s actually pretty easy. Holding the cob at a slight angle, rest the tip on your cutting board. Run a chef’s knife lengthwise down the top side of the cob, slicing toward the board. You’ll now have a flat side to rest on the cutting board. Slice away the remaining kernels, turning the cob as you go so it’s always lying flat on the board.*

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 35 mins
  • Serves: 6
  • Dish Type: Canadian, American, Indian, Vegetarian
  • Season: Summer
  • Course: Side
  • Main Ingredient: Cherry Tomatoes

  • Serving Size

    1/6 portion

  • Calories

    230 cal

  • Total Carbohydrate

    26 g

  • Total Fat

    14 g

  • Saturated Fat

    2 g

  • Dietary Fibre

    3 g

  • Protein

    4 g

  • Sodium

    220 mg

  • Sugars

    8 g

Charred Corn and Tomato Salad with Crispy Corn Flake Topping

A plate containing a Corn and Tomato Salad with Crispy Corn Flakes on top and in a side dish.

PC Mixiany Cherry Tomatoes 680g

  • Serving Size

    1/6 portion

  • Calories

    230 cal

  • Total Carbohydrate

    26 g

  • Total Fat

    14 g

  • Saturated Fat

    2 g

  • Dietary Fibre

    3 g

  • Protein

    4 g

  • Sodium

    220 mg

  • Sugars

    8 g

How to make

Ingredients

  • 4

    corn cobs, husks removed

  • Vegetable oil, for grilling

  • 1 pkg (255 g)

    PC Mixiany Cherry Tomatoes, halved

  • Half

    English cucumber, diced

  • Quarter

    red onion, thinly sliced

  • ½ cup (125 mL)

    fresh cilantro, chopped

  • ¼ cup (60 mL)

    fresh mint, chopped

  • ½ cup (125 mL)

    PC Green Goddess Dressing

  • 1 cup (250 mL)

    corn flakes cereal

  • ½ cup (125 mL)

    PC Crispy Onions

How to make

  • Step 1

    Preheat barbecue to medium-high heat. Brush grill with oil. Grill corn cobs, lid down, turning occasionally, until tender and lightly charred, 14 to 16 minutes. Let cool slightly; using sharp knife, cut kernels off cobs.

  • Step 2

    Toss together corn kernels, tomatoes, cucumber, red onion, cilantro and mint in large bowl. Add dressing; toss to coat. Set aside.

  • Step 3

    Stir together corn flakes and crispy onions in small bowl. Sprinkle over salad.

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