Place a large frying pan/skillet over a high heat and char the corn lightly on all sides, turning regularly, then remove and allow to cool.
Meanwhile, whisk together the oil, vinegar, and lemon juice in a bowl. Season and stir in the chopped mint.
With a sharp knife, cut the corn kernels off the cobs and transfer to a mixing bowl. Add the sugar snap peas, courgette/zucchini and dressing, mixing gently until well coated.
Arrange the salad on a platter and scatter with the Cheddar, sliced almonds and baby mint leaves.
Sign up for our newsletter
Be the first to find out about competitions and prizes, new ranges and special editions, and all the news from Ivy’s dairy. Just enter your email address here.