top of page


Corn salad with chilli crickets.

Fresh and easy Mexican corn salad – perfect for a quick lunch or a light, healthy dinner!


Serves: 2

Time: 20 mins



Ready to Cook Dried Crickets - 30g

Vegetable Oil - 1 tsp

Mild Chilli Powder - 1 tsp


Vegetable Oil - 2 tbsp

Frozen Sweetcorn - 480g

Spring Onions - 3 finely sliced

Coriander - 4 tbsp finely chopped (plus a few leaves to garnish)

Lime Juice - 4 tsp

Feta - 80g crumbled

Mayonnaise - 4 tbsp

Red Chilli - 1 de-seeded and finely chopped

Garlic Cloves - 2 very finely chopped

Lime Wedges - 2

Chilli Flakes



  • Heat the vegetable oil in a large frying pan, then add the crickets and stir fry for a minute.

  • Add the chilli powder and stir to coat the crickets, then remove from the heat.

  • Put into a bowl, and wipe the frying pan clean with a piece of kitchen roll.


  • Heat the vegetable oil in the same frying pan you used for the crickets, then add the sweetcorn.

  • Cook it over a high heat, stirring occasionally but not constantly, as you want to let the corn catch and get coloured - it should be really well browned, so it will take a good few minutes over a high heat.

  • Remove it from the heat and allow it to cool a little.

  • De-seed and finely chop the red chilli, and finely chop the garlic and coriander.

  • Finely slice the spring onions and crumble the feta.

  • In a serving bowl, combine the garlic, spring onions, chilli, feta, coriander, lime juice and mayonnaise.

  • Stir the corn and the crickets into the rest of it, stirring to ensure everything is well coated and evenly distributed.

  • Season well with salt and black pepper, then serve immediately with extra lime on the side, a few coriander leaves scattered over, and extra chilli flakes.

Cook this recipe with our Ready to Cook Dried Crickets.

bottom of page