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Palm heart, pineapple and corn salad

Australian Gourmet Traveller recipe for palm heart, pineapple and corn salad.

By Lisa Featherby
  • 20 mins preparation
  • 5 mins cooking plus cooling
  • Serves 8 - 10
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Palm heart, pineapple and corn salad


  • 2 corn cobs, kernels removed
  • 1 pineapple, halved
  • 2 palm hearts, diced, tough outer part discarded
  • 2 golden shallots, thinly sliced
  • Juice of 3 limes
  • 1 jalapeño, finely chopped
  • 1½ cups (loosely packed) coriander, coarsely chopped
  • To taste ground chilli


  • 1
    Blanch corn kernels in a large saucepan of boiling salted water until tender (1-2 minutes), drain well and set aside to cool.
  • 2
    Cut a criss-cross pattern into pineapple flesh, leaving a 1cm border, scoop out diced pineapple and place in a bowl. Add palm heart, shallot, lime juice, jalapeño, corn, 1 tbsp water and 2 tsp sea salt flakes to bowl, toss to combine, gently toss in coriander, then spoon into pineapple. Sprinkle with ground chilli to taste and serve.