End of Summer Warm Corn Salad

A warm vegan corn salad with lentils, fresh tomatoes, red onion and radishes. Tossed in lime juice with lots of parsley and cilantro! A picnic perfect meal.

Corn on of the cob is a delicacy that the French have yet to discover . Which is a bit surprising since it is the perfect vessel for a nice knob of butter, but, indeed, fresh corn is hard to come by here. I have been really craving the sweetness of fresh corn lately, so when I saw a few cobs at the market the other day I snatched them up very quickly.

I ate one, just as it should be, steaming hot dripping with salt and butter – and saved the rest for this tasty chop salad, a slightly healthier version – but equally delicious.


While I was eating this salad, I had the idea that roasting the tomatoes in the oven for about 20 minutes would add another layer to this salad and would probably be quite delicious – so that’s another option for you. If you like a lot of heat, adding a jalapeno or other hot pepper would be nice too!


4 ears of corn
1/2 tablespoon olive oil oil
1/4 teaspoon ground sea salt
1/2 cup green lentils
1 medium red onion
1 1/2 cup cherry tomatoes, halved
1 cup radishes, sliced
1 lime
1 punch both parsley & coriander
1+ tbsp olive oil
Pinch red chili flakes


Rinse the lentils then add them to a pot and cover with about 4 inches water. Bring to a boil, then reduce to a simmer. After 15 minutes, taste to check for doneness. You want to reserve a slight crunch to the lentils – al dente. Once cooked, strain the remaining water and let cool

Shuck the corn, and using a sharp or serrated knife removed the kernels from the cob. Add the kernels, oil and salt to a skillet of medium to high heat. Add the chili flakes if your up for a little heat, as much or as little as you like. Stirring continuously, toast the kernels until they start to brown up – some of mine starting popping around a bit near the end. You’re looking for some nice charred bits. Remove from heat and let cool

Chop the radishes, onions and tomatoes and add to a salad bowl, top with lentils and corn

Add the chopped parsley and coriander and stir until well mixed together

Squeeze over the juice of the lime and add 1 tablespoon of olive oil and place in the fridge until ready to eat

Taste and add more oil if needed, I added a touch of lime zest to add some extra flavor

Makes 2 large salads or 4 side salads and keeps well in the fridge for a few days in a sealed container

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

1 Comment

  • Reply
    November 20, 2012 at 10:53 am

    thanks for sharing.

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