Just a few ingredients and a little creativity is all it takes to create this salad starring sweet corn.
- Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.
- Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.
- Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.
- Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.
- Divide the corn among plates, top with salad and serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set