date:Apr 28, 2014
en 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.