Skip to content

Low FODMAP Summer Grilled Corn Salad

Serves 6 as a side

Bringing you the flavours of summer with our Low FODMAP Grilled Corn Salad featuring a creamy avocado dressing. Charred sweet corn meets juicy cherry tomatoes and fresh basil. We have combined our Cajun and Mexican spices to create a smokey depth of flavour. This gut-friendly dish brings a burst of summer in every bite!

Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 20 minutes
Cook time: 10 minutes




  • 2x spring onion, tips only, finely chopped
  • 3x small – medium sized tomatoes, diced 
  • 1 cup feta, crumbled 
  • 1 cup fresh basil, roughly chopped 

Avocado Dressing 

  • ¾ Avocado 
  • 3 Tbsp fresh chives
  • 2 Tbsp fresh coriander
  • 1/4 Jalapeno chilli (less depending on spice tolerance) 
  • Juice from 1x lime
  • 2 Tbsp olive oil 
  • 2 tsp The Friendly Food Co. Na’Cho Problem Spice Mix 
  • Salt 
  • Add 2-3 Tbsp of water to get desired consistency
The Friendly Food Co low FODMAP spiced carrots and parsnips ...


  1. Shuck the fresh corn cobs, removing as much of the silk as possible. Brush the corn cobs with olive oil and rub with Cajun seasoning. Grill over high heat in a pan or on a barbeque, until the corn is golden and a little charred. Remove the corn from heat and allow to cool. Once cooled, slice the kernels off the corn cob and place in a large salad bowl. 
  2. Whilst the corn is cooling, make the salad dressing. Add all of the dressing ingredients to a food processor and blend until smooth. Set aside until serving. 
  3. Add all salad ingredients to the bowl with the corn and toss to combine.
  4. Drizzle the salad dressing over the salad, toss to combine. Season with salt and pepper to taste.

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top