Method

• 1.
  Combine the tomato, eschalot, oil and red wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.

• 2.
  Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.
• 3.
  Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.
• 4.
  Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.
• 5.
  Divide the corn among plates, top with salad and serve immediately.