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.

Siba's Braaied Corn Salad with Basil Pesto Dressing

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