Siba's Braaied Corn Salad with Basil Pesto Dressing

  • 6 corn cobs
  • 4 tbsp butter, melted
  • Garlic-and-herb seasoning, to taste
  • 2 garlic cloves, crushed
  • 100g fine green bean, halved
  • 1 red pepper, diced
  • 150g baby mushrooms, slice
  • 6 spring onions, thinly sliced
  • A handful basil leaves, chopped, to garnish
  • For the basil pesto dressing
  • 250g basil pesto
  • Juice and grated rind of ½ lemon, to taste
  • 2-3 fresh mint leaves, finely chopped

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.

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