At this time of year, you should actually put corn and tomatoes on the plate every night, if not both. While it is almost unnecessary to add anything other than butter, olive oil, salt, and basil to make the two summer MVPs taste just right, I am always on the lookout for a new combination of tomato corn to add to the repertoire. Enter Amy Chaplin’s tomato salad with sweet corn and basil dressing …
It comes from her wonderful vegetarian recipe, “Everyday Whole Food Cooking.” Whenever I read my thoughts, I feel like I spent a day in the hot spring.
The production method is as follows:
Tomato salad with sweetcorn dressing
About 1.5 pounds of heirloom tomatoes (any variety, any size, different colors) should be quartered or halved
1/2 cup of sweet corn sauce below
Basil leaves to eat
Sweet corn and basil sauce
Boil 1 cup (excess)
- 1 large sweet corn, peeled and chopped (1 cup)
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice, and more flavors
- 1 3-inch green onion, white and light green parts only, chopped
- 1 1/2 inch small cloves of garlic
- 1/4 teaspoon salt, to taste
- 1/2 cup of fresh basil leaves
In a stand mixer or small food processor, mix the corn kernels, olive oil, lime juice, shallots, garlic, and salt until completely smooth and soft.
Scrape the side with a rubber spatula. Adjust herbs and lime juice to season again. Add the basil leaves and stir until the basil is finely chopped. Use immediately or store in a glass jar in the refrigerator for up to 3 days. Shake well before use.