Grilled corn and tomato salad with grilled shallot dressing

Name: Grilled corn with tomato salad recipe
Yield: 4
Ingredients: 3 corn cobs, husks removed; 2 tbs olive oil; 2 tbs sherry vinegar; 4 oxheart tomatoes, cut into 1cm-thick slices; 6 radishes, thinly sliced on a mandoline; 6 long green shallots, cut into 5cm lengths; 1/4 cup (60ml) extra virgin olive oil; 1/2 cup (120g) sour cream; Finely grated zest of 1 lemon; Juice of 1 lemon; 1/2 cup dill leaves, plus extra, to serve

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by Georgina Esdaile

Food Editor

Aug 25, 2021

Ingredients (11)

3 corn cobs, husks removed
2 tbs olive oil
2 tbs sherry vinegar
4 oxheart tomatoes, cut into 1cm-thick slices
6 radishes, thinly sliced on a mandoline

Grilled shallot dressing

6 long green shallots, cut into 5cm lengths
1/4 cup (60ml) extra virgin olive oil
1/2 cup (120g) sour cream
Finely grated zest of 1 lemon
Juice of 1 lemon
1/2 cup dill leaves, plus extra, to serve

Method

1.

Preheat a barbecue or chargrill pan to high.
2.

For the grilled shallot dressing, drizzle shallot with 1 tbs oil. Grill, turning halfway, for 3-4 minutes until lightly charred and softened. Coarsely chop, then place in a small food processor with the sour cream, lemon zest and juice, dill and remaining oil. Whiz until smooth. Set aside.
3.

Grill corn, covered and turning often, for 20 minutes or until lightly charred and cooked through. Set aside to cool slightly. When cool enough to handle, use a sharp knife to slice the kernels from the cob. Toss kernels in a bowl with the oil and sherry vinegar. Season with salt flakes and freshly ground black pepper.
4.

Arrange tomato on a large serving plate and top with the corn and radish. Drizzle with dressing and sprinkle with extra dill leaves to serve.