Keep up with the glut of sweet corn by grilling and adding fresh cobs to your favourite summer salads
To make Lemon-Basil VinaigretteAdd all the ingredients to a food processor and blend until smooth and creamy. Set aside to let the flavours come steep and strengthen. Keep in the refrigerator if making a day or two in advance.
To make salad
- Prep your grill and add a light coat of oil. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up quickly, about 3 – 5 minutes.
- Once you’ve left your grilled veg to cool slightly, remove the corn off the cob. Slice zucchini and peaches into 1-inch slices.
- In a large salad bowl place all the prepared salad ingredients and gently toss to combine. Drizzle the Lemon-Basil Vinaigrette (or dressing of choice) over salad and enjoy straight away!