Siba's Braaied Corn Salad with Basil Pesto Dressing
- Preparation Time10 mins
- Cooking Time15 mins
- Serves8
- DifficultyEasy
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.
