Ingredients:

  • 4 cups (600g) fresh sweet corn kernels
  • 2 cups (300g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh basil, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) fine sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Cut corn kernels off the cob, halve the cherry tomatoes, and finely dice the red onion. Slice the fresh basil into thin ribbons.
  2. In a small jar or bowl, combine olive oil, red wine vinegar, honey, salt, and pepper. Shake or whisk vigorously until the dressing is emulsified and opaque.
  3. Combine the corn, tomatoes, and onion in a large mixing bowl. Pour the dressing over the vegetables and toss gently to coat.
  4. Fold in the sliced basil ribbons at the final moment to prevent bruising.