Grilled Corn With Chili Butter, Tomato Salad And Baked Potato - cooking recipe

Ingredients

4 None fresh corn on the cob
1 tbsp + 75g butter
1 tbsp + 1 tsp sugar
2 None small red onions, peeled and cut into strips
500 g tomatoes, chopped
4-5 stems basil, chopped finely
2 tbsp light balsamic vinegar
2 tbsp olive oil
2 packs baked potatoes
250 g sour cream
1 None red chilli pepper,seeded and finely chopped
None None basil for garnish

Preparation

Bring 16 cups water to a boil and add 1 tbsp butter, 1 tbsp sugar and 4 tbsp salt. Add corn, cover and simmer for 30 mins.
Meanwhile, mix vinegar with 1 tsp sugar then whisk in oil. Season and toss with onions, basil and tomatoes. Adjust seasoning and let marinate for 15 mins.
To finish, drain corn and grill or broil for 5 mins. Heat remaining butter and add chopped chilies and salt to taste. Serve corn drizzled with chili butter and the potatoes with sour cream. Garnish with basil and tomato salad on the side.