Fresh corn is often so sweet and tender that there is no need to cook it. Basil takes the taste of the salad to a different level altogether. The purple cabbage not only makes the salad crunchier but also makes it more colorful.
Prep Time: 15 minutes.
Yield: Makes 4 to 6 servings
3 ears sweet corn
1/2 kg tomatoes, diced
250 gms purple cabbage, chopped
1/4 cup diced onion or spring onion rinsed in cold water and patted dry with paper towels
1 tablespoon vinegar
1/4 cup chopped basil
Salt and pepper
1.Over a large bowl, cut kernels off corn cobs and stir in tomatoes, purple cabbage and onion.
2. Toss with vinegar and basil; season with salt and pepper to taste.
(Tip: If you’re using spring onions, make sure you add the greens too)