3 FRESH EARS OF SWEET CORN, SHUCKED 3 MEDIUM HEIRLOOM TOMATOES, ROUGHLY DICED
BIG HANDFUL OF SMALL TOMATOES, HALVED 3 RIPE PEACHES, SLICED INTO 6-8 WEDGES EACH
1 SMALL RED ONION, THINLY SLICED 3-4 SPRIGS OF FRESH BASIL LEAVES, TORN OR ROUGHLY CHOPPED SALT AND PEPPER JUICE OF 1 LEMON 65ML OF BEST OLIVE OIL
LIGHTLY RUB THE CORN COBS WITH A TOUCH OF OIL AND PLACE ON A DRY, HOT GRIDDLE. CHAR THE EACH COB A LITTLE ON ALL SIDES REMOVE FROM THE HEAT AND LEAVE TO COOL FOR A FEW MOMENTS
ON A SERVING PLATTER, ARRANGE THE PEACH WEDGES THEN ADD THE TOMATOES IN AND AROUND
IN A SEPARATE BOWL, ADD THE SLICED RED ONION, SALT AND PEPPER, LEMON JUICE AND OLIVE OIL. STIR TO COMBINE
ONCE THE CORN IS COOL ENOUGH TO HANDLE, USE A SHARP KNIFE TO CUT THE KERNELS AWAY FROM THE COB
ADD THE KERNELS TO THE BOWL, ALONG WITH THE BASIL AND STIR ONCE MORE
SPOON THE CORN MIXTURE OVER THE TOMATOES AND PEACHES, ALONG WITH ALL OF THE LIQUID
GARNISH WITH FRESH BASIL LEAVES
SERVE COLD OR ROOM TEMPERATURE (THE TOMATO AND PEACH JUICES WILL MELD WITH THE OLIVE OIL, ETC. TO CREATE A DELICIOUS DRESSING)
