Mexican Street Corn Salad with Broccoli Sprouts

Our Broccoli Sprouts add an irresistible peppery crunch to this addictive salad – a perfect side for barbequed lamb or chicken.


  • 1 tbsp extra virgin olive oil

  • 3 ears sweetcorn, kernels removed (approximately 2 1⁄2 cups)

  • 1/4 red onion, finely chopped

  • 1 long red chilli, deseeded and finely chopped

  • 1 tbsp mayonnaise

  • 1/2 cup Aussie Sprouts Broccoli Sprouts

  • 50g hard feta, crumbled or finely chopped or grated

  • Avocado Mayo Ingredients

  • 1 avocado

  • Juice of 1 lime

  • 1 tbsp mayonnaise

  • 1/4 cup coriander leaves 1/4 tsp caster sugar

  • 1/4 tsp salt 



  • 1/4 cup coriander leaves, roughly chopped

  • 1/4 cup Aussie Sprouts Broccoli Sprouts

  • Lime wedges


  1. Heat oil in a large frying pan over high heat. Add corn kernels and cook for 3-4 minutes until cooked through and slightly charred (you may need to do this in batches).

  2. Reduce heat, add onion and chilli and cook for a further 2 minutes or until onion is softened.

  3. Remove from heat and allow to cool slightly. Stir through mayonnaise, then broccoli sprouts and feta. Season with salt and pepper.

  4. To make avocado mayo, place all ingredients in a food processor or blender and blend until smooth.

  5. Top salad with avocado mayo, extra coriander leaves and broccoli sprouts and serve with lime wedges.

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