Cook the corn in boiling salted water for 7 minutes, or until just tender. Drain, brush with half the butter and season with garlic and-herb seasoning. Char on a preheated griddle pan for 5 minutes until cooked and charred. Cut the corn kernels off the cobs and reserve in a bowl.
Heat the remaining butter in a pan and sauté the garlic. Add the green beans, cook for 3 minutes and season with salt and pepper.
Mix the pesto, zest and juice of ½ lemon with the mint leaves.
Mix with the corn with the remaining salad ingredients. Drizzle over the basil pesto dressing just before serving. Scatter with basil leaves to garnish.