Braaied corn salad with basil pesto dressing

Braaied corn salad with basil pesto dressing

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • Dairy free Fat conscious Health conscious
  • 10 minutes
  • 15 minutes
  • Cederberg Bukettraube 2012


  • 6 corn cobs
  • 4 T butter, melted
  • Garlic-and-herb seasoning, to taste
  • 2 garlic cloves, crushed
  • 100 g fine green beans, halved
  • 1 red pepper, diced
  • 100 g mushrooms, sliced
  • Spring onions, thinly sliced
  • Basil leaves, a handful, chopped, to garnish
  • For the basil pesto dressing, mix:
  • 250 g basil pesto
  • 1/2 lemon, juiced
  • 2-3 fresh mint leaves, finely chopped

Cooking Instructions

Cook the corn in boiling salted water for 7 minutes, or until just tender. Drain, brush with half the butter and season with garlicand- herb seasoning. Braai for 5 minutes until cooked and charred. Cut the corn kernels off the cobs.

Heat the remaining butter in a pan and sauté the garlic. Add the green beans, cook for 3 minutes and season with the garlic-and-herb seasoning.

Mix with the corn and arrange on a platter with the remaining salad ingredients. Drizzle over the basil pesto dressing just before serving.

Read more about Chef Siba's three-course feast on the braai.

Sibahle Mtongana Recipe by: Sibahle Mtongana
View all recipes

Social Media

Related Recipes