Food

Tomato Salad With Sweet Corn Basil Dressing

Tomato Salad with Sweet Corn Basil Dressing

This time of the year, it’s basically required to have corn and tomatoes, if not both, on your dinner plate every single night. And while it’s hardly necessary to add anything beyond adding butter, olive oil, or salt and basil to make summer’s two MVPs taste just right, I’m always on the lookout for a creative tomato-corn combo to add to the repertoire. Enter Amy Chaplin’s Tomato Salad with Sweet Corn and Basil Dressing…

It’s from her gorgeous vegetarian cookbook Whole Food Cooking Every Day, and every time I flip through it for ideas, I feel like spent a day at the spa.

Here’s how you make it:

Tomato Salad with Sweet Corn Dressing
Makes 4 side servings

About 1 1/2 pounds heirloom tomatoes (any kind, any size, in assorted colors) quartered or halved
1/2 cup sweet corn dressing, below
basil leaves for serving

Sweet Corn and Basil Dressing
Makes 1 cup (you’ll have extra)

1 large ear sweet corn, husked and kernels cut off (1 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lime juice, plus more to taste
One 3-inch pieces scallion, white and light green parts only, coarsely chopped
One 1/2-inch slice of a small garlic clove
1/4 teaspoon fine sea salt, to taste
1/2 cup fresh basil leaves

Combine the corn kernels, olive oil, lime juice, scallion, garlic and salt in an upright blender or mini food processor and blend until completely smooth and velvety. Scrape down the sides with a rubber spatula. Adjust the seasoning and lime juice to taste and blend again. Add the basil leaves and pulse until the basil is finely chopped. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using.

P.S. Crispy farro and tomato salad and the most delicious maque choux.

(Photographs by Anson Smart. Excerpted from Whole Food Cooking Every Day by Amy Chaplin / Artisan Books.)

  1. This sounds so easy and delish! Sweet corn just says summer to me because I grew up in Minnesota, and we often had roasted sweet corn, and I always get it when I am able to go to the Minnesota State Fair! Yummm!! :)

    Libby
    http://premedwearspearls.blogspot.com/

  2. Kara says...

    I grew up spending the summers on my grandparents’ farm in Illinois and I cannot get enough of sweet corn! We’d always spend a few days bagging up kernels of sweet corn and freezing it for winter meals. I will definitely be making this recipe! (And I have a request for a popsicle recipe if you have time to squeeze one in before the end of summer! I’ve been inviting friends over for outside socially distanced popsicle parties and it’s a nice, short way to catch up. Plus, nothing says summer like kids eating a popsicle with juice running down their arms and smiles on their faces!)

  3. B says...

    I made this for dinner and DAMN! It’s delicious

  4. Home says...

    Definitely happened to have all/and approximation of all these ingredients in the fridge last night and made this dressing for the heirloom tomato on the counter waiting to be enjoyed. SO GOOD! Thanks for sharing! (“googles cookbook” :)

  5. a.n. says...

    this looks goooooood.

  6. minke says...

    I would love to see some DASH-friendly recipes featured here. The diet was recommended by my cardiologist, but the recipes I’ve come across have been underwhelming and I haven’t found and exciting or inspiring DASH cookbook yet.

  7. A says...

    Thanks for linking to indiebound!

    Can’t wait to try this recipe.

  8. Lesley says...

    Looks delicious!

  9. Alex Pearl says...

    I recently bought that cookbook and cannot stop making things from it. Everything is healthy, relatively easy, and GOOD. Seriously a great investment!

    • Thank you so much! I’m delighted to read your comment and so happy my book is getting good use.
      Amy x

  10. Priscilla says...

    Saw this when I was in a “what should I make for lunch” rut. I whipped this up and it was DELICIOUS!

  11. Lauren says...

    Largely unrelated, but I made a big batch of summery corn chowder the other night, and my husband accidentally grabbed the leftovers (same color as the egg salad I made this morning, same kind of vessel) when he came to the table to eat a bagel for lunch today. Which somehow made perfect sense to me: “OK, we’re now in the quarantine stage where we eat corn soup on bagels, seems legit.”

  12. Mel says...

    Does the ear of corn need to be cooked?

    • Kim says...

      Ditto!

    • Kari T. says...

      I made this yesterday, did not cook the corn! It was delicious and sooooo easy!

    • Thank you so much! I’m delighted to read your comment and so happy my book is getting good use.
      Amy x

  13. AMY says...

    This dressing sounds great, I think I’ll be trying this tonight. Thanks for the inspiration.

  14. Lauren E. says...

    YUM that dressing!! I feel like that would be good on literally anything.

  15. Claire says...

    This looks quite wonderful, cool and refreshing in the summer heat. I love lime juice for corn on the cob too, with plenty of salt and pepper.

  16. Amanda W. says...

    That cookbook is fantastic! I just made the Spicy Miso-Roasted Tomatoes and Eggplant from it last night, and it’s definitely a keeper. I’ve had my eye on that tomato salad recipe, too.