CORN SALAD

The extra sweetness from fresh corn adds an abundance of flavour.

PREP TIME: 10 MINS COOK TIME: 5 MINS SERVES 4 (AS A SIDE)

1 tsp olive oil

300g (3 cups) fresh or thawed frozen corn kernels

(see Cook’s Tip)

1 small orange capsicum,

cut into thin strips

1 small red onion, thinly sliced Freshly ground black pepper 1⁄4 cup basil leaves, shredded

1 Heat the oil in a large non-stick frying pan over medium heat. Add the corn, capsicum and onion. Cook, stirring often, for 5 minutes or until the capsicum and onion are tender. Season with pepper. 2 Serve the salad warm or chilled. Sprinkle with basil before serving.