Grilled corn, potatoa and baby spinach salad


Grilled corn, potato and baby spinach salad

Colourful ingredients and a delicious smoky flavour make this tasty salad a popular choice.

Preparation time: 5 minutes

Cooking time: 30 minutes

Serves: 2 (or 4 as a side dish)


  • 2 corn cobs, hull removed
  • 1 tomato
  • 2 medium potatoes cut into thick chip style pieces
  • 1 handful baby spinach leaves
  • 3 tbs balsamic vinegar
  • 2 tbs maple syrup or honey
  • Spray of olive oil
  • Salt and pepper to taste


  1. Preheat barbecue or griddle pan.
  2. Spray potatoes with olive oil. Place on barbecue grill and cook for 15 mins. Keep turning, you want a nice grill mark on all sides.
  3. Spray corn cobs with olive oil. Grill for 10-12 mins, turning every couple of minutes so all sides are cooked. Take off, and with a sharp knife slice the kernels off the cob, set aside. Remove potato from grill when cooked.
  4. Lay spinach on a plate, evenly. Place potato on top, and then gently place corn around plate. Chop tomato into medium size chunks, place on plate and season with salt and pepper.
  5. In a small bowl or cup mix the maple syrup and balsamic vinegar. Drizzle over the salad.
  6. Serve on its own or as a side with grilled chicken or steak.

Recipe courtesy of


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