Toasted corn & spelt with miso dressing

This Christmas salad is delicious made fresh, but improves even more if refrigerated overnight. Recipe and photography by Bauer Syndication.

  • 40 mins preparation
  • 30 mins cooking
  • Serves 10
  • Print


Toasted corn & spelt
  • 6 corn cobs
  • 300 gram spelt
  • 80 gram smoked almonds (or use raw almonds mixed with a little smoked paprika), coarsely chopped
  • 2 cup (loosely packed) coriander, coarsely chopped
  • 3 small spring onions, thinly sliced
  • 3 radishes, thinly sliced on a mandoline
Miso dressing
  • 75 gram shiro miso paste*
  • 80 millilitre brown rice vinegar
  • 60 millilitre soy sauce*
  • 80 millilitre mild-flavoured extra virgin olive oil


Toasted corn & spelt with miso dressing
  • 1
    Chargrill corn cobs over medium heat on a barbecue, turning occasionally, until charred and tender (15-25 minutes; don’t worry if the corn chars unevenly). Wrap in clean tea towels and set aside to steam and cool.
  • 2
    Meanwhile, cook spelt in a large saucepan of boiling water until tender (20-30 minutes), then drain and spread on a tray to dry and cool (30 minutes). Transfer to a large bowl.
  • 3
    For the miso dressing, whisk ingredients (doubling if serving the following day, but reserving half until just before serving) in a bowl to combine, then pour over spelt, season to taste, toss to combine and set aside.
  • 4
    Cut kernels from corn cobs, then add to spelt along with almonds and refrigerate until required, or overnight. Before serving, season to taste with extra dressing if required (if it was refrigerated overnight, add reserved dressing to taste). Add coriander and spring onions, toss to combine, then scatter with sliced radish.


The spelt soaks up the dressing, so if you do make it ahead, double the dressing ingredients, add half before refrigerating and the rest (or to taste) just before serving. * Check label if eating gluten free

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