Corn-on-the-cob & Spinach Salad

I love the idea of eating corn straight off the cob. Yes, it gets stuck in your teeth ends up all over your mouth but it's worth it! It's juicy, delicious and wonderfully satisfying. I love drizzling a little extra-virgin olive oil over my corn and then sprinkling over some Himalayan salt. It's divine. Please make sure you find organic non-GMO corn as this will be the healthiest for you.

This is a simple but successful meal idea containing highly nutritious ingredients. Yellow corn contains the antioxidants carotenoids, lutein and zeaxanthin which help to mop up free radicals. It’s also full of fantastic fibre which is brilliant for your digestive tract. Spinach is a nutritional powerhouse and is considered a superfood. It is packed with antioxidants and also contains folic acid, iron, calcium and vitamin K, which is all very beneficial as part of your MS diet!

The Recipe



Servings : 1

Prep Time : 5min

Cook Time : 5min

Ready In : 5min


1 fresh yellow corn on the cob

A handful of baby spinach

1 avocado

1 tomato

1/4 cucumber

1 spring onion

Himalayan salt

Extra virgin olive oil



Put half a pot water on to boil and place the corn inside the pot once the water has started to boil.

Boil for around 5 minutes.

While the corn is cooking, chop up the rest of the salad ingredients and mix together.

Once the corn has turned a darker yellow colour, drain away the water and carefully place the hot corn on your plate.

Drizzle a generous amount of olive oil over your salad and corn and flavour with herb salt.

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