Jamie Oliver Double Corn Salad

There’s something so ridiculously joyful about corn. Maybe it’s the colour, maybe it’s the childhood memory of butter-soaked cobs in summer. Or maybe it’s just that it tastes like sunshine and comfort wrapped into one. Now imagine double corn — buttery kernels and spicy popcorn tossed into one bold, messy, satisfying bowl. That’s this salad. It’s not delicate. It’s not dainty. It’s loud, punchy, a little chaotic, and totally addictive.

The first time I made this, I was halfway into a fridge clear-out and honestly just winging it. I had blue cheese that needed using, a sad head of iceberg that somehow survived the week, and a leftover cob or two from a BBQ. Then came the popcorn. Wild, I know — but trust me. When you toss that warm chipotle-spiced popcorn through everything else, the textures go mad in the best way. It’s a salad, sure — but also a main event.

Why You’ll Love It

• You get two kinds of corn — and one of them pops
• Creamy, tangy dressing that legit tastes restaurant-level
• Chipotle Tabasco brings just the right kick
• It’s hearty enough for a meal, but also a killer side
• Grilled corn brings that summery BBQ flavour
• Crumbled blue cheese + sharp cheddar = YES PLEASE

Ingredients

• Rapeseed oil (or olive oil if that’s what you’ve got)
• 50g popcorn kernels
• Chipotle Tabasco sauce (a few generous shakes)
• 4 corn on the cob
• 1 iceberg lettuce, chopped
• 4 spring onions, thinly sliced
• 30g mature cheddar
• 30g blue cheese
• 6 tbsp natural yoghurt
• ¼ clove garlic
• 2 tsp English mustard
• 2 tbsp white wine vinegar
• 1 tsp Worcestershire sauce (use veggie if needed)
• A few sprigs fresh coriander

How to Make It

Pop it like it’s hot:

Heat a large frying pan with a splash of oil. Add the popcorn, lid on, and let it pop like mad. When it slows, remove from heat, add chipotle Tabasco, toss gently, and tip it into a big salad bowl. It smells amazing already.

Char the cobs:

In the same pan, toss in the corn cobs and grill them over high heat, turning until they’ve got some tasty blackened bits. It should take about 8–10 minutes total. Set aside to cool slightly.

Make that dreamy dressing:

Chuck the blue cheese, cheddar, yoghurt, garlic, mustard, vinegar, and Worcestershire sauce into a blender. Blitz until smooth and creamy. Season with salt and pepper — taste it. Dance if needed.

Chop the greens:

Roughly chop the lettuce and slice the spring onions. Add both to your popcorn bowl and gently mix.

Slice the kernels:

Carefully cut the kernels off the grilled cobs — try not to chase them around the kitchen like I usually do. Add them to the salad.

Dress it up:

Pour over the cheesy dressing and toss everything gently. You want everything glossy but not drowning.

Add some green:

Tear over some coriander leaves for a bit of freshness, and serve straight away. Bonus points if you’ve got warm wraps on the side.

Common Mistakes and How to Dodge Them

My popcorn’s soggy?
You probably added the Tabasco while it was too hot or let it sit too long. Add it right off the heat and mix quickly.

Too much blue cheese taste?
Use less or swap in feta or more cheddar. You’re the boss here.

Corn not charring properly?
Crank up the heat. No oil needed — dry heat = better blistering.

Lettuce went limp?
Use it fresh and dry. If it sat dressed too long, it’ll go floppy. Toss just before serving.

Storage and Reheating

Fridge: Will keep 1 day max, but best eaten fresh (the popcorn softens over time). Store components separately if making ahead.

Freezer: Absolutely not. You’ll end up with corn mush and sad leaves.

Reheating: Nope. Serve cold or at room temp.

Frequently Asked Questions

Can I make it vegan?
Yes! Use vegan cheeses, plant-based yoghurt, and a veggie Worcestershire sauce. Still amazing.

What’s it good with?
Grilled chicken, BBQ ribs, or wrapped up in a warm tortilla with avo slices. Or just eat it straight out of the bowl.

Is the popcorn optional?
Technically, yes. But emotionally? Not really. It makes the whole thing sing.

Can I use pre-popped corn?
If you must. But fresh-popped with Tabasco hits different — totally worth the two-minute faff.

Nutrition Facts (Per Serving)

• Calories: 340
• Fat: 17g
• Carbs: 28g
• Protein: 12g
• Sodium: 510mg
• Sugar: 5g