(Serves four to six)

3 corn cobs
6 ripe tomatoes of a good size
2 shallots, peeled and finely chopped
Fresh basil

Discard the husks and silk from the corn. Stand each one upright, in a shallow bowl, or plate, and cut off the kernels with a sharp knife; put to one side.

Halve the tomatoes, and squeeze out the seeds. Chop or dice the tomato flesh.

When tomatoes are going to be cooked only briefly, as in this recipe, the skins do not need to be removed; they will not have time to become detached, and roll up into tight, disagreeable little spikes

On the other hand, the dish is even better if you do take the trouble to peel the tomatoes.

Put the corn, tomato and shallots in a saucepan with a nut of unsalted butter, or a little extra virgin olive oil, and some shredded basil. Simmer on the gentlest possible heat for five minutes the remove from the heat.

This can be served hot or cold, and add more fresh basil just before serving.