A no fuss delicious side to anything you've grilled on the barbecue. I could also see this along side a Mexican themed meal. So simple and so tasty.
4 Cobs of sweet corn
1/4 Cup of Basil, chopped
1 Tbs Olive oil
1/2 Cup of Manchego or Parmesan cheese, grated
Handful of cherry tomatoes, cut in half
Salt and pepper to taste
2 Limes, squeezed
For the corn:
Boil or grill corn. Once cooked remove the kernels from the cob by cutting down the side. Tip: place corn on top of a clean kitchen cloth so the kernels don't fly everywhere as you cut them off the cob.
Heat extra virgin olive oil in a saute pan on medium heat and add corn, basil, tomatoes and season with salt and pepper. Cook while stirring for about 5 minutes. Add cheese and stir for a minute or two, add lime and serve. You can reheat this later in the same saute pan or it can also be served at room temperature.