Potato, tomato, corn and basil salad

  • .5kf baby red potatoes, scrubbed
  • 5 medium ears of corn (about 1.5kg)
  • 450g grape tomatoes, halved lengthwise
  • 1 small red onion, peeled and sliced thinly
  • 1 large bunch fresh basil, rinsed, dried, and leaves picked
  • 55ml extra-virgin olive oil
  • 2 large lemons, juiced
  • 1 tsp salt
  • About 15 grinds freshly ground pepper
1) Place the potatoes in a large saucepan of salted water and bring to the boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a slotted spoon and place them in a bowl of ice cold water to stop them from cooking further.

2) Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse the corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.

3) Remove the corn from the water and drain. Use a chef's knife to cut the kernels off each ear and add the kernels to the bowl of potatoes.

4) Add the grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

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