The late spring bank holiday calls for an alfresco feast with family and friends. Alongside juicy burgers, herby sausages and zingy chicken skewers, this vibrant charred corn and tomato salad makes a refreshing accompaniment. Enjoy it throughout the summer months when corn is at its sweet, milky best.

The Dressing

• 100ml Extra Virgin Olive Oil
• 3 Tbsp White Wine Vinegar
• 1 Tsp Dijon Mustard
• 1 Garlic Clove, minc
• Sea Salt and Black Pepper

Corn Salad Steps

• 6 Corn Cobs
• Chargrilled 300g Mixed Tomatoes quartered 1
• Red Onion, finely sliced
• Small Bunch Fresh Basil, torn
• 100g Feta Cheese, crumbled

Let’s Get Cooking:

1. 1. Whisk together the dressing ingredients in a bowl and set aside.
   2. Once the charred corn has cooled, stand each cob upright in a bowl and slice downwards to remove the kernels.
   3. Quarter the tomatoes and finely slice the red onion. Tear the basil leaves.
   4. Combine the corn, tomatoes, onion and basil in a large salad bowl.
   5. Drizzle over the zingy dressing and crumble in the feta. Gently toss to coat.
   6. Season with salt and pepper to taste. Serve immediately while the corn is still warm.

This salad is great for a summer lunch or dinner! Why not try it out this summer!

Enjoy