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How it's done
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the corn cobs, season with salt, cover and cook over a medium heat for approx. 20 mins. until just soft.
Brush the sweetcorn with oil, grill over/on a medium heat (approx. 200°C) for approx. 20 mins. all over. Remove the corn kernels from the cob using a sharp knife.
Combine the lime juice, oil and honey, mix in the mint, basil and raspberries, season with salt.
Mix the sweetcorn, cucumber, tomatoes and raspberries with the dressing. Garnish with the basil and mint.
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