This salad recipe uses corn, tomatoes and basil as its base and adds a creamy dressing with a twist of Thai flavoring.
Ingredients
SERVINGS: Four 1 cup Serving(s)
- 2 cups corn shaved from the cob (6–8 cobs)
- 1 cup halved cherry or grape tomatoes
- ⅓ cup diced green onions
- ¼ cup chopped fresh Thai basil (include blossoms)
TAHINI DRESSING
- 1 teaspoon finely grated ginger
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- ¼ cup tahini
- Dash each of salt and pepper to taste
Instructions
Preheat oven to 350 degrees.
Remove the very outer leaves of the husks and rinse off any dirt from the corn cobs.
Place corn in their husks directly on the oven rack (it’s OK to stack) and roast for about 30 minutes, until tender.
After the corn has cooled, remove husks and shave kernels off the cob.
Chiffonade the basil and mix it with the corn, onions and tomatoes.
Combine the dressing ingredients and pulse in a small food processor. If your tahini is very thick you may need to add a tablespoon of water.
Stir the dressing into the vegetables or serve it on the side.
