Grilling the corn adds a beautifully caramelised char to the kernels, but summer cooking is meant to be breezy so cook the cobs whichever way appeals to you.
Summer isn’t summer without corn from the cob. This is a great way to enjoy it combined with some simple ingredients to make a little go a long way.
CHARRED CORN, BLACK BEAN AND BASIL SALAD
Serves 4
2 cobs corn, cooked
390g tin black beans, drained
150g snap peas, blanched
1 cup basil leaves
100g rocket
Salt and pepper, to taste
½ cup toasted seeds, to serve
For the dressing
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp sweet chilli
1 tsp brown sugar
1. Cut the corn from the cobs and put in a large bowl.
2. Add the black beans, snap peas, basil leaves and rocket, tossing to combine. Season with salt and pepper to taste.
3. For the dressing, combine the olive oil, lemon juice, chilli and sugar in a small jar and shake/mix well. Pour over the salad and toss well.
4. Serve with a good sprinkle of seeds.
