Corn + tomatoes + basil = the taste of summer

On a hot grill pan (or bbq), place 6 ears of corn which have been brushed with a little rapeseed oil. Grill on all sides till nicely charred (around 10 minutes). Remove from the heat, and once cool enough to touch, slice off the corn kernels into a large bowl.

Peel and slice thinly 1 large shallot (or 1 small red onion) and place in a small bowl of water, adding a pinch of coarse salt. In a separate bowl mix together 2 tbs olive oil, with the juice of 3 limes. Season with sea salt and freshly ground pepper. Pour over the corn kernels, add 2 large, ripe tomatoes, chopped, the shallot (drained), the leaves of 3 fresh thyme sprigs, and a handful of small leaf basil.

Serve at room temperature.