Corn salad

I will not share specific weights in this recipe as this was a Saturday evening mix to go with Basque country-inspired chicken that I served on a very odd day by sautéing it for 2 h when the temperature outside was +32. But I am in a book-writing process, and even the hottest temperatures do not keep me from cooking. A recipe inspired by the book Six Seasons by Joshua McFadden – only with a few changes or just how I saw it that day. 

2 cobs of corn
1 avocado, cut into small cubes
10 walnuts, cleaned
small handful of peppermint, chopped
1 tbsp chopped basil leaves
2 tbsp mild olive oil
sea salt to taste
freshly ground pepper to taste

Boil the water, add corn, and boil for 7 minutes. Take out, cool, and shave off all the kernels. 

When the corn is cold, mix it with the other ingredients and serve just like that or as part of a meal.