Prepare the corn: Shuck the corn and remove all the silk. Bring a large pot of salted water to a rolling boil. Drop in the cobs and cook for 3-4 minutes until the kernels turn a bright, glossy yellow and feel tender when pierced with a knife. Drain and let them cool until just warm to the touch.

Cut the kernels: Stand each cob upright on a cutting board. Using a sharp knife, slice downwards to release the kernels. You’ll hear a satisfying thump as they fall onto the board. Collect all the kernels in a large salad bowl.

Prepare the tomatoes: Chop the tomatoes into bite-sized pieces. If using cherry tomatoes, halve them. Add them to the bowl with the corn. The colours should look vivid and inviting.

Mix the dressing: In a small jar, combine the olive oil, white wine vinegar, minced garlic, salt, and pepper. Screw on the lid and shake vigorously until the dressing looks emulsified and slightly cloudy. Smell the tangy aroma of vinegar and garlic.

Combine everything: Pour the dressing over the corn and tomatoes. Add the diced red onion and torn basil leaves. Toss gently with salad servers until everything is evenly coated. The basil should look bright green and the onions translucent.

Rest and serve: Let the salad sit at room temperature for at least 10 minutes. This resting time allows the flavours to meld, and the tomatoes will release a little juice, creating a light, natural dressing. Taste and adjust seasoning with more salt or pepper if needed. My husband, who's usually picky, asked for seconds!