Grilled corn salad | Women's Weekly Food
This grilled corn salad makes the most of in-season fresh corn and asparagus, with ripe tomatoes and creamy buffalo mozzarella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 340g thick asparagus, trimmed, rinsed
- 2 fresh cobs corn, husk and silk removed, rinsed
- 2 tablespoons extra virgin olive oil
- 4 medium (600g) mixed heirloom tomatoes, cut into wedges
- 2 (250g) buffalo mozzarella, torn
- ½ cup small basil leaves
- PISTACHIO MINT PESTO
- 1/3 cup (50g) shelled pistachios
- 1 cup mint leaves
- 1 cup flat-leaf parsley leaves
- 1 clove garlic, finely grated
- 2 teaspoons finely grated lemon rind
- 2 teaspoons lemon juice
- ½ cup (125ml) extra virgin olive oil
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