Peach & Barbecued Corn Salad Recipe

1. 1

   Break the corn cobs in half and place in a pot of cold water.

2. 2

   Bring to the boil.

3. 3

   Once the water is at a rolling boil, cook the corn for 7 minutes.

4. 4

   Remove from water and pat dry.

5. 5

   Heat up the barbecue or a grill plate.

6. 6

   Brush with a little canola oil.

7. 7

   Brush lime juice over the corn cobs and then sprinkle on some sea salt.

8. 8

   Place the corn on the barbecue or grill and cook.

9. 9

   Turn the cobs frequently to brown the corn slightly but don't burn it.

10. 10

    Once you've cooked the corn, slice off the kernals into a bowl.

11. 11

    Discard the cobs.

12. 12

    Slice the peaches and place in a large serving bowl.

13. 13

    Add the corn kernals, sliced mozzarella and basil leaves.

14. 14

    Sprinkle on some salt.

15. 15

    Drizzle on a little extra virgin olive oil and aged balsamic.

16. 16

    Stir the ingredients gently just once or twice.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.