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Corn & Cherry Tomato Salad

Corn & Cherry Tomato Salad

with Ranch Dressing | Serves 2

Recipe Development TeamUpdated on November 04, 2025

Get up to $230 off

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.

Ingredients

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

Nutritional Values

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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