Peach & Barbecued Corn Salad Recipe

• 2 peaches, washed
• 2 corn on the cob
• 3 tablespoons fresh lime juice
• 1 large fresh mozzarella ball, sliced
• 14 cup sweet basil
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• sea salt

1. Break the corn cobs in half and place in a pot of cold water.
2. Bring to the boil.
3. Once the water is at a rolling boil, cook the corn for 7 minutes.
4. Remove from water and pat dry.
5. Heat up the barbecue or a grill plate.
6. Brush with a little canola oil.
7. Brush lime juice over the corn cobs and then sprinkle on some sea salt.
8. Place the corn on the barbecue or grill and cook.
9. Turn the cobs frequently to brown the corn slightly but don't burn it.
10. Once you've cooked the corn, slice off the kernals into a bowl.
11. Discard the cobs.
12. Slice the peaches and place in a large serving bowl.
13. Add the corn kernals, sliced mozzarella and basil leaves.
14. Sprinkle on some salt.
15. Drizzle on a little extra virgin olive oil and aged balsamic.
16. Stir the ingredients gently just once or twice.
17. Serve immediately.

peaches, corn, lime juice, mozzarella ball, sweet basil, extra virgin olive oil, balsamic vinegar, salt

Taken from www.food.com/recipe/peach-barbecued-corn-salad-recipe-324714 (may not work)