Sweet corn & rye berry salad

Sweet corn and rye berry salad
Serves 10


  • 6-8 corn cobs
  • 1 cup dried rye berries (or wheat berries)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano
  • 1/4 cup extra virgin olive oil
  • 2 lemons, juiced
  • 2 cups diced zucchini
  • 1 cup chopped scallion
  • 2 tablespoons chopped garlic
  • 3 tablespoons vegetable oil

To roast corn cobs with husks on, silks removed: Place on a sheet pan in a preheated 350° degree oven. Remove after 45 minutes. Allow to cool, then cut the kernels off the cobs. Should yield 3-4 cups. Set corn aside at room temperature.

While roasting the corn: toast rye berries in a hot pan, stirring dry for 2 minutes, then add water and simmer for 30 minutes, drain and allow to cool.

Dice zucchini into thumb nail size pieces, toss with olive oil and roast in a sheet pan in a 350° oven for 10 minutes, stir and return to the oven for 10 minutes more.

Combine corn with zucchini and the fresh herbs, add lemon juice, salt & pepper a splash of olive oil and the cooked rye berry.

Serve with a garnish of fresh herbs along side grilled fish or chicken.



Sweet corn and rye berry salad

Sweet Corn for the salad from Estia’s garden


Sweet corn and rye berry salad

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