Corn and avocado salsa

From issue #2.

    INGREDIENTS

    Salsa
    2 corn cobs
    juice of an orange
    2 tablespoons white wine vinegar
    1 small red onion, finely chopped
    2 cloves garlic, crushed
    2 spring onions, finely sliced
    2 tablespoons olive oil
    handful of basil leaves, roughly chopped
    1 avocado, diced
    sea salt and freshly ground pepper

    METHOD

    Rub the corn cobs with a little oil and grill or barbecue until tender, turning frequently. When cool enough to handle, slice off the kernels with a sharp knife. Combine the orange juice and white wine vinegar in a bowl.
    Add the onion and garlic and toss to coat. Add the corn and the other ingredients and season

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