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Corn & Cherry Tomato Salad

Corn & Cherry Tomato Salad

with Ranch Dressing | Serves 2
Recipe Development Team
Recipe Development TeamUpdated on August 17, 2026
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Get up to $230 off
Calories
: 
121 kcal
Protein
: 
1.5g protein
Preparation Time
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Milk

Serve up a bowl brimming with colour and crunch; featuring sweetness from snacking tomatoes and sweetcorn, a peppery bite from spring onions and a creamy, tangy finish courtesy of a toss through ranch dressing.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Spring Onion

1 packet

Ranch Dressing

(Contains: Eggs, Milk)

1 packet

Coriander

1 packet

Mixed Salad Leaves

1 packet

Snacking Tomatoes

1 tin

Sweetcorn

Not included in your delivery

1 drizzle

olive oil

1 drizzle

olive oil

1 drizzle

olive oil

1 drizzle

olive oil

1 drizzle

olive oil

1 drizzle

olive oil

1 drizzle

olive oil

Calories121 kcal
Energy (kJ)505 kJ
Fat5.2 g
of which saturates0.4 g
Carbohydrate14.2 g
of which sugars6.2 g
Dietary Fibre3.3 g
Protein1.5 g
Sodium236 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Halve snacking tomatoes. Thinly slice spring onion. Drain sweetcorn.

2

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl, set aside and allow to cool slightly.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3

• To bowl with charred corn, add mixed salad leaves, snacking tomatoes, ranch dressing and a drizzle of olive oil. • Toss to combine and season to taste.

4

• Divide charred corn salad between bowls. Tear over coriander. Enjoy!

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