Ingredients
| ½ cup basil oil or 2 tablespoons basil pesto mixed with 2 tablespoons extra virgin olive oil | |
| 2 cups cooked corn kernels (cut from 3 large cobs) | |
| 2 tablespoons finely chopped red onion | |
| 24 cherry tomatoes, halved | |
| 1 large, just-ripe avocado, cut into chunks | |
| ½ teaspoon salt | |
| ground black pepper |
When choosing corn cobs look for fresh husks and light brown tassels. If the tassels are very dark brown and shrivelled, you can guarantee the corn will be over-ripe and not nearly as sweet. This salad makes a great side dish for barbecued meat or poultry. You can use frozen or canned corn, but in summer it’s really nice to use fresh corn.
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Instructions
| 1. | Toss all the ingredients together and season to taste. |
| 2. | The prepared salad can be stored in the fridge for up to 2 hours. |
| 3. | If you plan to store it for longer than this, add the avocado at serving time. |
| 4. | Return to room temperature before serving. |
| 5. | BASIL OIL |
| 6. | Place 2 cups basil leaves in a bowl and cover with boiling water to wilt. |
| 7. | Drain at once and refresh the leaves under cold water. |
| 8. | Drain again thoroughly, place in a food processor with ½ teaspoon salt and 1 cup grapeseed or extra virgin olive oil, or a mixture of both, and purée until smooth. |
| 9. | You can strain off the solids through a fine sieve, but I don’t bother as I like the texture a little rough and rustic. |
| 10. | Basil oil keeps for up to a week in the fridge or can be frozen for later use. Makes 1½ cups. |
This is an edited extract from The Free Range Cook by Annabel Langbein.