Roasted Corn & Tomato Almond Salad
1.
Cover tomatoes, spring onions, a bowl of oil and red wine vinegar, salt and black pepper season, and put them in the refrigerator for later use
2.
Half of the corn cobs pass through the core, then brush each piece of corn with olive oil, sprinkle with salt and black pepper
3.
When roasting the corn, the kernel side is facing down, heat it for 5 minutes until it is charred, and grill it slightly, then cook for another 5 minutes or until the kernel is tender
4.
At the same time, add basil leaves and toasted almonds and tomatoes, then mix well
5.
Separate the corn from the plate, there is a salad on top, it's ready soon
