Chargrilled corn, green bean & spice-rubbed chicken salad

A cast iron griddle pan is one of my essential kitchen implements. If you don’t have a barbecue or even if you do have a barbecue and just can’t be bothered firing it up, a griddle pan can be used to quickly chargrill vegetables and meat. Perfect for cooking asparagus and the best crispy skinned salmon of your life.

If you have a gas cook top a griddle pan can be used straight on the element, but otherwise the best approach is to whack your griddle pan into the oven and crank the temperature up as high as it will go. Once the griddle pan is smokingly hot, it’s ready to use. 

This recipe makes use of a griddle pan to chargrill the corn until the cobs are dotted with blackened kernels, and to sear spice-rubbed chicken thighs until charred on the outside and tender and juicy inside. The dressing is an incredibly delicious combination of mayonaise, smoked paprika, coriander and parmesan cheese. Try it and I guarantee your corn consumption is going to reach an all-time high.

This salad is good on its own as a light lunch, or serve alongside some slaw or salad greens.

Chargrilled corn, green bean & spice-rubbed chicken salad

Based on a Bon Appétit recipe. Serves 2.

For the chicken:

2 boneless free-range chicken thighs

1 heaped teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

1 heaped teaspoon paprika

a pinch of sea salt 

1 tablespoon gluten-free or regular flour  (I used maize cornflour)

1 tablespoon oil 

Place the cumin and coriander seeds into a dry frying pan and toast over a low-medium heat until fragrant, then grind in a mortar and pestle. Place chicken thighs into a bowl and add the spices, salt, flour and oil. Use your hands to rub the spice mixture into the chicken and set aside.

Once you’ve finished cooking the corn, pour a little oil into the griddle pan and add the chicken. Use tongs to push the chicken down so it sears evenly. Cook the chicken thighs for 3-4 minutes on the first side before flipping over and searing for another 3 minutes. Use a small knife or skewer to test the chicken to make sure it’s done, then remove from the pan and place on a chopping board to rest. Slice diagonally into pieces. 

For the vegetables:

2 cobs of sweetcorn, husks and stringy bits removed

a slosh of oil

a large handful of green beans, sliced in half 

Preheat the griddle pan until smokingly hot. Drizzle some oil over the corn cobs and place onto the griddle pan, using tongs to turn regularly until there cobs are chargrilled on all sides. Place the corn onto a chopping board and leave to cool slightly before cutting the corn kernels from the cob. Place the corn kernels in a bowl large enough to mix all of the salad ingredients in. 

Bring a small pot of water to the boil and add the beans and cook for 3-4 minutes. Drain into a colander and then run some cold water over the beans to cool them right down. Dry the cooled beans off and add to the bowl with the corn.

For the dressing:

1 & 1/2 tablespoons mayonaise  (I used Best Foods)

1 tablespoon lime juice

a pinch of cayenne pepper (or a dash of hot sauce) 

1 heaped teaspoon smoked paprika 

a pinch of sea salt

a large handful of fresh coriander leaves, roughly chopped

1/4 cup grated parmesan

Mix all of the dressing ingredients together and pour over the corn and beans, stirring to coat the vegetables.


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