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Butternut & Corn Salad


Recipe Info

  • Servings : 4
  • Cook Time : 40m
  • Ready In : 50m


  • 3 tbsps olive oil
  • 2 tbsps freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • 1⁄4 tsp cayenne pepper
  • 1 red onion, thinly sliced
  • 1 butternut, peeled and cut into small chunks
  • 2 mealies
  • 1⁄2 tbsp butter
  • handful fresh coriander
  • 1 tbsps sesame seeds, toasted
  • 2 tbsps olive oil, for brushing


Step 1

In a medium bowl, whisk together oil, lime juice, 1 teaspoon salt, 1⁄2 teaspoon black pepper, and cayenne pepper. Place the butternut chunks in a medium saucepan and cover with 2cm of water. Bring to a boil over medium-high heat. Reduce to a simmer and cook for about 10 minutes. Drain and brush butternut all over with olive oil and season with salt and pepper. Rub the mealies all over with the butter and season with salt and pepper. Wrap in tin foil.

Step 2

Preheat the oven grill and grease a baking tray. Place the butternut and mealies on the prepared tray. Cook until butternut is slightly browned, about 6-8 minutes. Cook the mealies for 20 minutes, turning every 5 minutes. Remove butternut and mealies to a cutting board. Cut the kernels off the mealie cob and transfer to bowl with the butternut and sliced red onion. Pour the dressing over the salad and toss to combine. Let sit for 10 minutes. Sprinkle over the fresh coriander and sesame seeds and serve.

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