Sandra Crispy sweetcorn salad is a cold Turkish side made with roasted sweetcorn, iceberg lettuce, cherry tomatoes, cucumber and feta in a lemon yoghurt dressing. Crunchy corn kernels on a fresh, tangy salad.
The whole thing comes down to how well you dry the sweetcorn before it goes in the oven. Tinned corn sits in water, and if that moisture is still there when it hits the heat, the kernels steam instead of crisping. I drain them, spread them on kitchen roll and pat them dry, then leave them for five minutes. That extra step is the difference between golden, crunchy corn and soft, soggy kernels that taste no different from when they came out of the tin.
The dressing is light on purpose. Mayonnaise and yoghurt in roughly equal parts, thinned out with lemon juice and olive oil. Anything heavier smothers the salad and you lose the crunch of the corn and the freshness of the lettuce. I toss it through at the last second and serve immediately so nothing has time to wilt.
Crispy Sweetcorn Salad Ingredients
For the Salad
- 1 small iceberg lettuce, chopped into squares
- 150g (5oz) cherry tomatoes, halved
- 150g (5oz) tinned sweetcorn, drained and dried
- 1 cucumber, diced into small cubes
- 50g (2oz) feta cheese, cut into small cubes
- 1 small red onion, finely diced
- 1 tbsp olive oil (for roasting the corn)
For the Dressing
- 1 tbsp mayonnaise
- 1.5 tbsp strained yoghurt
- Juice of 1/2 lemon
- 1 tbsp olive oil
- Salt, to taste
- Small handful of fresh dill, finely chopped
- Small handful of fresh parsley, finely chopped
- 1/2 tsp garlic powder (optional)
How To Make Crispy Sweetcorn Salad
- Dry and roast the sweetcorn: Drain the tinned sweetcorn thoroughly. Spread the kernels on kitchen roll and pat dry. Toss with a tablespoon of olive oil and spread in a single layer on a lined baking tray. Roast at 200°C (400°F/Gas Mark 6) for 15-18 minutes, shaking halfway, until golden and crisp. If using an air fryer, cook at 190°C (375°F) for 10-12 minutes, shaking every few minutes. Set aside to cool.
- Prepare the vegetables: Chop the iceberg lettuce into bite-sized squares. Halve the cherry tomatoes. Dice the cucumber into small cubes. Cut the feta into small cubes. Finely dice the red onion.
- Assemble the salad: Put the lettuce, tomatoes, cucumber, feta and red onion in a large bowl. Toss gently.
- Make the dressing: In a small bowl, mix the mayonnaise, strained yoghurt, lemon juice, olive oil, salt, chopped dill, parsley and garlic powder if using. Stir until smooth.
- Dress and serve: Pour the dressing over the salad and toss to coat. Scatter the crispy sweetcorn on top just before serving so it stays crunchy.
Recipe Tips
Dry the sweetcorn properly before roasting. This is the single most important step. Wet corn steams in the oven instead of crisping. Drain it, pat it with kitchen roll, and let it sit for a few minutes before oiling.
Add the corn at the very end. The moment crispy sweetcorn touches the dressing or the wet vegetables, it starts losing its crunch. Scatter it on top right before the plate goes to the table.
Don’t chop the lettuce too small. Larger squares, about 3cm (1in), give the salad structure and hold the dressing better than finely shredded leaves that collapse under the weight of the toppings.
Use strained yoghurt, not regular. Regular yoghurt makes the dressing too thin and watery. Strained yoghurt holds its body and clings to the vegetables properly.
What To Serve With Crispy Sweetcorn Salad
This pairs well with grilled chicken, fish, or kebabs. The cold, crunchy salad cuts through rich or smoky flavours.
It also works as part of a lighter lunch alongside warm flatbread or as a side at a barbecue. Keep portions generous, it goes fast once people start.
How To Store Crispy Sweetcorn Salad
Fridge
Store the undressed salad and dressing separately in sealed containers for up to 1 day. Keep the roasted sweetcorn in a separate container at room temperature. Assemble just before serving.
Reheat
Not applicable. This is a cold salad.
Freeze
Do not freeze. The lettuce, tomatoes and cucumber break down completely when thawed, and the sweetcorn loses all its crunch.
Crispy Sweetcorn Salad Nutrition Facts
Per serving (1 of 4): Calories: 165kcal, Protein: 5g, Fat: 10g, Carbohydrates: 14g, Sugar: 6g, Sodium: 350mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, thaw it fully and dry it well on kitchen roll before roasting. Frozen corn holds more water than tinned, so it takes a few extra minutes in the oven to crisp up.
It wasn’t dry enough before roasting, or the kernels were too crowded on the tray. Spread them in a single layer with space between each kernel so the hot air reaches every side.
Yes, add an extra tablespoon of mayonnaise instead. The dressing will be richer and less tangy, so squeeze in a little more lemon juice to balance it out.
Crispy Sweetcorn Salad Recipe
Description
Iceberg lettuce, cherry tomatoes, cucumber and feta tossed in a lemon yoghurt dressing and topped with golden, oven-roasted crispy sweetcorn kernels.
Ingredients
For the Salad:
For the Dressing:
Instructions
- Drain sweetcorn, pat dry thoroughly with kitchen roll, toss with olive oil and roast at 200°C (400°F/Gas Mark 6) for 15-18 minutes until golden and crisp, or air fry at 190°C for 10-12 minutes.
- Chop lettuce into bite-sized squares, halve tomatoes, dice cucumber, cube feta and finely dice red onion.
- Toss all vegetables and feta together in a large bowl.
- Mix mayonnaise, strained yoghurt, lemon juice, olive oil, salt, dill, parsley and garlic powder until smooth.
- Pour dressing over the salad, toss to coat, scatter crispy sweetcorn on top just before serving.
