Fresh white sweet corn is still in abundance in our neighborhood farmer’s markets and grocery stores. We’re also seeing heirloom cherry tomatoes, in addition to the larger heirloom varieties. This simple summer salad highlights both of these end-of-summer vegetables with a bright, flavorful dressing. I recommend drizzling the dressing over the top of the salad, rather than tossing it. The salad is just too pretty, and almost needs to be treated as an art object, rather than food. Well, almost. My kids want this sent in their school lunches – wouldn’t you?
Corn Tomato Salad with Cilantro Ranch Dressing (makes six side salad servings)
- 2 small shallots
- 1 clove garlic
- 1 large bunch cilantro, last inch of stems trimmed and removed
- 1/3 cup white wine vinegar
- 1 1/3 cups olive oil
- 3 tablespoons soy sauce
- 2/3 cup mayonnaise
- 2 teaspoons salt
- 4 ears of corn, kernels removed
- 4 cups grape or heirloom tomatoes, diced
- 1 small sweet onion, finely diced
Place shallots and garlic clove at the bottom of your blender. Add all of the remaining dressing ingredients to your blender. Process until smooth. Set aside.
In a large mixing bowl toss together the corn, tomatoes and onion. When you are ready to serve the salad gently drizzle dressing over the top of each serving. You’ll have at least half of the dressing left over. It can be used for a second salad (and perhaps even a third). The dressing will keep in the fridge for nearly a week. The corn and tomatoes can be prepped up to six hours in advance of serving. Cover and keep in the fridge until you’re ready to eat it.