1. Preheat the oven to 400°F/200 C. Line a pan with aluminum foil.
2. Clean corn and brush with oil then place in pan. Roast for 20 minutes. If more char flavour is desired, turn the oven to broil for the last 5 minutes.
3. Allow to cool enough to handle and slice off the cob.

Make the croutons:

1. Line a baking sheet with parchment or foil.
2. In a bowl, toss the bread cubes with 1 tbsp/15ml olive oil, nutritional yeast, smoked paprika, and 1/4 tsp/2g salt.
3. Spread out on baking sheet. Bake for 7-10 minutes (in the same 400°F/200 C oven as the corn) until just crispy on the sides and golden.

Prep the dressing:

1. Slice the shallot as thinly as possible.
2. Combine all dressing ingredients in a large bowl. Whisk until blended.
3. Taste and adjust salt as desired (make it a little saltier than you think as it will cover a large amount of vegetables).

Assemble the salad:

1. Slice the tomatoes into 6 or 8 pieces depending on size. Slice peaches into 12 to 16 segments.
2. Wash, dry, and slice the basil finely. This is easiest if you create a stack of basil leaves before cutting.
3. Add the tomatoes and peaches to the dressing bowl and toss.
4. Assemble directly before eating to prevent the croutons from going soggy.
5. Layer on plates or in a large serving bowl with croutons, corn, and basil. Drizzle dressing from the bottom of the bowl on top.
6. Dressing can be prepared up to 1 day in advance. Peaches and tomatoes can be sliced in advance but peaches may brown. Croutons can be made up to 5 days in advance. Store in an air tight container at room temperature.