Three BBQ Side Salads: Charred Corn, Warm Aubergine & Crunchy Slaw
Three vibrant, grill-friendly salads to serve alongside a BBQ — charred corn and avocado, warm aubergine with feta, and a tangy crunchy slaw.
Three salads that play nicely at a BBQ: one bright and crunchy, one warm and smoky, one creamy and crisp. They’re designed to sit on the table together so guests can pick and mix.
Easy to scale, mostly grill-friendly and full of contrast — sweet charred corn with buttery avocado, soft aubergine with salty feta, and a sharp slaw to cut through rich grilled meats. Make the slaw last minute and the aubergine while the coals are hot for best results.
Ingredients
- 4 sweetcorn — husks removed
- 2 avocado — ripe but firm
- 500 g cherry tomatoes
- 1 red pepper — seeds removed, finely diced
- 1 red onion — finely diced
- 15 g fresh coriander — leaves and tender stalks chopped
- 2 limes — juiced
- 60 ml extra virgin olive oil
- sea salt — to taste
- black pepper — to taste
- 2 aubergines — halved lengthways
- 3 garlic cloves — peeled
- 150 g feta — crumbled
- 50 g pomegranate seeds — optional, for garnish
- 400 g white cabbage — finely shredded
- 150 g carrots — coarsely grated
- 1 eating apple — preferably crisp, cored and diced
- 30 ml wholegrain mustard
- 80 g mayonnaise
- 75 g natural yoghurt
- 15 ml honey
- 5 ml smoked paprika
- 10 g fresh mint — leaves chopped
- chilli flakes — to taste (optional)
Equipment
- outdoor grill or large grill pan
- box grater
- citrus juicer
Instructions
Get organised: remove husks from the sweetcorn, halve each aubergine lengthways and score the flesh in a criss-cross pattern, finely dice the red pepper and red onion, halve the cherry tomatoes, grate the carrots, shred the cabbage, core and dice the apple, peel and finely chop the garlic, chop the fresh coriander and mint, crumble the feta and halve the avocados; juice the limes and set everything to one side.
Preheat a hot grill (or a very hot grill pan). Brush the sweetcorn lightly with 1 tbsp extra virgin olive oil and season with sea salt and black pepper. Grill, turning every 2–3 minutes, until charred in spots and tender, 12 minutes total.
While the corn cooks, brush the aubergine halves with 1 tbsp extra virgin olive oil, season with sea salt and black pepper and place cut-side down on the hot grill. Cook until deeply charred and the flesh is tender when pierced, 12 minutes total, turning once if using a grill pan.
Remove the aubergine from the grill and leave to rest, covered, for 10 minutes so the flesh steams gently and becomes silky.
Make the charred corn and avocado salad: cut the kernels from the hot cobs into a large bowl, add the diced red pepper, half the diced red onion, half the halved cherry tomatoes, chopped fresh coriander, diced avocado, 1 tbsp extra virgin olive oil, the juice of 1 lime and the smoked paprika. Season and toss gently to combine.
Make the warm aubergine salad: scoop the aubergine flesh into a bowl, roughly mash with a fork, then stir in the remaining chopped garlic, the remaining halved cherry tomatoes (roughly chopped), chopped fresh mint, 1 tbsp extra virgin olive oil, the juice of the remaining lime and most of the crumbled feta (reserve a little to scatter on top). Season to taste and fold gently. Scatter optional pomegranate seeds on top if using.
Whisk the slaw dressing: in a small bowl combine wholegrain mustard, mayonnaise, natural yoghurt, honey, 1 tbsp extra virgin olive oil, a pinch of sea salt and black pepper. Taste and adjust sweetness or acidity.
Toss the shredded white cabbage, grated carrots and diced eating apple with the dressing until evenly coated. Finish with a pinch of chilli flakes if you like heat.
Transfer the three salads to separate bowls, scatter the remaining crumbled feta on the aubergine, extra fresh coriander on the corn salad and a little extra mint on the aubergine. Serve immediately alongside grilled mains.
Tips
- Char the corn and aubergine over high heat for flavour — if using a gas grill or grill pan, preheat until very hot so you get quick, tasty charring.
- Resting the aubergine is crucial: cover it for 10 minutes after grilling to let the steam finish the cooking and concentrate the flavour.
- Make the slaw dressing in advance and keep chilled; toss the cabbage only just before serving to retain crunch.
- If avocados are very ripe, leave them until just before serving to avoid browning; a squeeze of lime helps slow oxidation.
- For a make-ahead option, prepare the aubergine flesh and dressing the day before and assemble with fresh herbs and feta on the day.
Substitutions
feta → crumbled halloumi or ricotta salata, same quantity
Noticeably differentmayonnaise → extra 50 g natural yoghurt for a lighter dressing (reduce mayonnaise to 30 g)
Stays closewholegrain mustard → Dijon mustard, same quantity
Stays closesweetcorn → 400 g frozen sweetcorn kernels, thawed and charred in a hot frying pan
Stays close
Nutrition
Per serving · estimated
- 552
- Calories
- 11 g
- Protein
- 46 g
- Carbs
- 36 g
- Fat
- 12 g
- Fibre
- 10 g
- Sugar
- 450 mg
- Sodium
FAQ
Can I prepare any of these salads ahead?
Yes — make the aubergine flesh and the dressing a day ahead and refrigerate separately. Dress the slaw no more than 2 hours before serving for best crunch. Assemble avocado components at the last minute.
Can I cook these without a grill?
Absolutely. Use a hot grill pan on the hob for the corn and aubergine, or roast the aubergine at 220°C fan/240°C conventional for 25–30 minutes until very soft, turning once.
How do I stop the avocado browning?
Toss diced avocado with lime juice and add to the corn salad just before serving; keep any cut avocado covered with cling film pressed onto the surface if storing briefly.
Can I make the slaw dairy-free?
Yes — replace the mayonnaise with a dairy-free mayonnaise and the natural yoghurt with a dairy-free yoghurt of similar texture; taste and adjust sweetness with a little extra honey if needed.
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