Vibrant Tomato Salad with Whipped Corn Dressing

This corn dressing lives rent free in my mind. As soon as august/september hits and corn comes back in season, this is all I want to make. Nutty, slightly sweet and creamy whipped corn dressing and chilli oil tomato salad is an absolute match made in heaven (those two ingredients belong with each other.)

I actually made a very similar salad like this for my last Mob interview (before I got the job) and instead of tomatoes, I had used tenderstem broccoli, just as it got into season. You can now find sweetcorn throughout the whole year, but try to make this when its season and the flavour pay off is massive.

I get my corn from independent grocer/the farmers market, I feel like it tastes 20x better than supermarket corn, but whatever you get your hands onto will absolutely work.

Serves: 2-4

Prep/Cook Time: 20 mins

Notes: If using heirloom corn, steam for around 20-30 minutes, to soften the kernels. 

Ingredients: 

For the Whipped Corn Dressing:

3 Tbsp Tahini

1 Sweetcorn, shucked, kernels cut off 

1 Tbsp Rice Vinegar 

30ml Extra Virgin Olive Oil 

1 tbsp Light Soy Sauce 

1 Tsp Toasted Sesame Oil 

For the Tomato Salad: 

500g Tomatoes, cut into bite-sized chunks

2 Tbsp Chilli Oil

40ml Rice Vinegar

10g Perilla/Shisho Leaf or any soft herb you like (basil, parsley, coriander…), stems discarded

1 Sweetcorn or heritage corn cob

Method:

1. Add the tahini into the blender with the sweetcorn, rice vinegar, extra virgin olive oil light soy and toasted sesame oil, blend until smooth. Taste and season with more soy, if it needs it.

2. Add the tomatoes into a bowl and stir the chilli oil and rice vinegar through. Taste and season with salt, if needed. Tear the herbs and slice the kernels off the corn. Toss both through the tomatoes.

3. Spread the sauce onto a serving plate and top with the tomato and corn salad. Drizzle over any leftover dressing from the tomatoes.