Barbecued corn with tomato and almond salad

Just a few ingredients and a little creativity is all it takes to create this salad starring sweet corn.

Recipe «Barbecued corn with tomato and almond salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 200g cherry or grape tomatoes, quartered, 1 eschalot, halved, thinly sliced, 2 tbsp olive oil, plus extra to brush, 1 tbsp red wine vinegar, 4 fresh corn cobs, husks removed , 1/2 cup basil leaves, 1/4 cup flaked almonds, toasted .

Ingredients:

• 200g cherry or grape tomatoes, quartered 
• 1 eschalot, halved, thinly sliced 
• 2 tbsp olive oil, plus extra to brush 
• 1 tbsp red wine vinegar 
• 4 fresh corn cobs, husks removed 
• 1/2 cup basil leaves 
• 1/4 cup flaked almonds, toasted 

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.
5. Divide the corn among plates, top with salad and serve immediately.