This sauce is great on Crispy Smashed Potatoes or as an accompaniment to grilled steak or fish. All the black olives and sundried tomatoes make it fairly intense. Add diced fresh tomatoes or halved cherry tomatoes if you want to lighten and loosen it up a bit, but keep a healthy amount of vinegar in this as it is designed to cut richness.

Makes about ¾ to 1 cup

• ¼ to 1/3 cup fresh corn kernels
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped sundried tomatoes
• 2 tablespoons chopped, pitted Kalamata olives
• 1 tablespoon plus 2 teaspoons white balsamic vinegar
• 1 heaping tablespoon roughly chopped fresh basil (plus extra small leaves for garnish)
• 1 to 1 ½ teaspoons minced fresh garlic
• Kosher salt
• 3 tablespoons small-diced ripe, seeded tomatoes or halved or quartered cherry tomatoes.

1. In a small bowl combine the corn, olive oil, sundried tomatoes, olives, vinegar, chopped basil and garlic. If desired, stir in fresh tomatoes. Season with a pinch of kosher salt, stir, let sit, taste and season again with either salt of vinegar. It should be punchy tasting.

2. Spoon into a bowl and garnish with small basil leaves. Serve at room temperature.