I had a big, really delicious lunch yesterday (at Peckham Bazaar) and later, an equally big, delicious dinner (at Goodman). So however I got my corn in, it had to be light. I tore a few basil leaves over a dish of corn and dressed it with yuzu oil and paprika. A few flecks of sea salt and it was good to go. It was fresh and vibrant and quite tasty – though it is hard to make anything less than tasty when fresh basil is involved.