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6 corn cobs
1 punnet cherry tomatoes, halved
½ red onion, thinly sliced
1 avocado, diced
½ cup basil leaves, bruised
1 teaspoon honey
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, crushed
Salt to taste
Pepper to taste
Place corn on a medium-high grill (stovetop will also work).
When dark char-sports appear (usually 2-3 minutes), rotate slightly using tongs. Continue doing this until the cob is uniformly cooked (usually 10-12 minutes).
Place corn aside and allow to cool.
While corn is cooling, add all dressing ingredients to a small bowl and whisk until combined. Season to taste with salt, pepper and more honey if necessary.
Once corn is cool, cut kernels from cob and transfer to large bowl.
Add remaining salad ingredients to bowl and combine.
Immediately before serving, pour dressing over salad and combine gently.
Tip: Turn this into a vegetarian main dish by cooking some fresh pasta and tossing through while still warm.