Smoky Charred Sweetcorn & Courgette Salad with Chili Butter Croutons

Early August is a cracking time on the plot. The courgettes are still coming, the sweetcorn is just starting to ripen, and the evenings are warm enough to cook outside — or at least keep the kitchen cool. This week’s recipe is something a little different: a smoky, charred sweetcorn and courgette salad with homemade chili‑butter croutons.

It’s bold, colourful, and packed with flavour. The sort of dish that feels like summer in a bowl — and uses two crops that many growers have in abundance right now.

Why This Recipe?

Because it’s not just another courgette dish. Because it’s not another pasta or stir‑fry. Because it’s fun, unexpected, and perfect for the heatwave.

Charred veg brings out sweetness and depth, and when you toss it with fresh herbs and crunchy, spicy croutons, you get something that feels restaurant‑level but takes barely any effort.

Ingredients

For the Salad

• 2 fresh sweetcorn cobs
• 2 medium courgettes, sliced lengthways
• 1 small red onion, finely sliced
• Handful fresh coriander or parsley
• 1 tbsp olive oil
• Salt & pepper

For the Chili Butter Croutons

• 2 thick slices of bread (sourdough works best)
• 1 tbsp butter
• 1 tsp chili flakes
• Pinch of smoked paprika
• Pinch of salt

For the Dressing

• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• Optional: a splash of cider vinegar

Method

1. Char the Sweetcorn & Courgettes

Heat a griddle pan or BBQ. Brush the sweetcorn and courgettes with olive oil and season lightly. Char until the courgettes have dark stripes and the sweetcorn kernels start to blister. Slice the courgettes into strips and cut the corn from the cob.

2. Make the Chili Butter Croutons

Melt the butter in a pan. Add chili flakes, smoked paprika, and salt. Toss in the bread cubes and fry until crisp and golden. Set aside to cool — they’ll firm up beautifully.

3. Build the Salad

Combine the charred sweetcorn, courgettes, and red onion in a bowl. Add chopped herbs.

4. Make the Dressing

Whisk lime juice, olive oil, honey, and mustard. Taste and adjust — more lime for sharpness, more honey for balance.

5. Finish

Pour the dressing over the salad and toss gently. Scatter the chili butter croutons on top just before serving.

Serving Suggestions

• Perfect alongside grilled chicken or halloumi.
• Lovely as a main dish with a handful of chickpeas.
• Great cold the next day — the flavours deepen overnight.
• Works brilliantly as a BBQ side that isn’t coleslaw or potato salad.