SERVES: 2
TIME: 30 MINUTES
This beautiful, subtly spicy dish draws a little from both Mexican and Asian cuisine; it’s my favorite way to enjoy the sensuous summer trio of sweet corn, fresh basil, and red ripe tomatoes. Check out how lovely this looks stacked into the wide-mouth glass jars on page 76!
See the tips for roasting corn on page 103; about 4 to 5 average ears of corn should be enough for this recipe.
4 cups roasted sweet corn kernels
4 scallions, green part only, thinly sliced
1 cup lightly packed, chopped fresh cilantro
½ cup chopped fresh Thai or sweet basil leaves
1 cup diced Lemongrass Tofu (page 43)
1 pint cherry tomatoes, sliced in half, or 1 pound regular tomatoes, chopped
⅔ cup Back at the Ranch Dressing (page 17, made without fresh herbs) or vegan mayonnaise
3 heaping tablespoons Sriracha or similar Asian chile sauce
2 tablespoons freshly squeezed lime juice
1 cup unsweetened coconut flakes
1 teaspoon garam masala, for garnish (optional)
1 Pile the corn, scallions, cilantro, basil, tofu, and tomatoes into a large mixing bowl. In a small mixing bowl, whisk together the dressing, Sriracha, and lime juice until smooth. Add to the vegetables and toss. Transfer the salad to serving bowls.
2 In a small skillet over medium heat, toast the coconut, stirring constantly for about 5 to 7 minutes, or until a pale golden brown. immediately remove the pan from the heat and sprinkle over the salads. If desired, divide the garam masala among the servings and sprinkle over the coconut. Serve immediately.