Siba's tip...

You could, of course, braai or grill the corn to give it that distinctively delicious char, instead of cooking it on the stove. You can also replace the fresh corn with either the canned or frozen alternatives. Make sure though that the canned corn is thoroughly drained of all liquid. If you’ve gone for the frozen corn option, check that it has been properly defrosted, and pat dry the corn with kitchen paper toweling. You want a crunchy, zesty salad, not a mushy mess!

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Ginger + Herbed Corn Salad

Prep time

15 min

Cook time

15 min



Ginger and herbed corn salad

  • 45 ml olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 30 g fresh ginger, very finely grated
  • 350 g mushrooms, thinly sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 yellow pepper, diced
  • 6 corn on the cob, cooked
  • 30 ml fresh coriander, chopped
  • 15 ml soy sauce
  • 2 ml freshly ground black pepper


  • 80 ml olive oil
  • 60 ml freshly squeezed lemon juice
  • 2 ml sugar
  • 30 ml fresh parsley, finely chopped
  • 15 ml fresh coriander, finely chopped
  • 15 ml fresh mint, finely chopped


  1. To make the salad: Heat half the oil in a large frying pan. Sauté the chopped onion for 4 minutes until soft and translucent. Add the garlic and ginger, cook for 1 minute until fragrant.
  2. Add the rest of the oil plus the mushrooms and cook for 5 minutes until nicely browned. Add the diced peppers and cook for 2 minutes.
  3. Cut the corn off the cob and add to the pan. Add the coriander. Stir to combine.
  4. Remove from heat and season with soy sauce and black pepper to taste. Stir in the remaining fresh grated ginger. Allow to cool slightly.
  5. To make the dressing: In a jug, mix together the dressing ingredients. Whisk until well combined. Drizzle over the salad just before serving.

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