Equipment
Ingredients
Fresh Produce
- 120 g sweet corn kernels, cut from the cob
- 100 g cherry tomatoes, halved
- 20 g scallions, sliced, whites and greens separated
- 1 garlic, minced
- 5 g fresh cilantro, chopped
Dressing and Seasoning
- 15 ml olive oil
- 10 ml lime juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Slice the cherry tomatoes in half. Slice the scallions, keeping the firm white bases separate from the tender green tops. Mince the garlic and chop the fresh cilantro.
Place a skillet over medium-high heat and let it warm until quite hot, approximately 200C/400F.
Add 10ml of the olive oil to the hot skillet, then immediately add the sweet corn kernels in an even, single layer. Let them cook entirely undisturbed until the bottoms develop a deep char.
Stir the blistered corn, then add the scallion whites and minced garlic to the skillet. Cook, stirring frequently, just until the aromatics soften and release their scent.
Transfer the warm corn and aromatic mixture into a mixing bowl. Add the remaining 5ml of olive oil, lime juice, cherry tomatoes, scallion greens, cilantro, kosher salt, and black pepper. Toss gently but thoroughly to coat all ingredients.
Allow the salad to rest at room temperature so the residual heat from the corn helps the tomatoes release their juices, creating a light, flavorful dressing.
Chef's Notes
- Charring the corn adds a complex, earthy smokiness that brilliantly balances the natural sweetness of the kernels and the acidity of the tomatoes.
- If you prefer a milder raw garlic flavor, soak the minced garlic in the lime juice for 5 minutes before mixing it into the salad. The acid lightly 'cooks' the garlic and removes its harsh bite.
- Cut cherry tomatoes from pole to pole rather than across the equator. They maintain their structural integrity much better when tossed and release their juices more predictably.
- Fresh corn on the cob provides the best crisp texture, but frozen sweet corn works exceptionally well out of season as long as it is completely thawed and patted completely dry before searing.
Storage
Refrigerator: 3 days — Store in an airtight container. Tomatoes may soften slightly over time.
Reheating: Serve chilled or let come to room temperature before eating.
