If anyone isn’t aware, it’s really hot in Houston. Like, unreal.
I have turned into a crazy person, which I am blaming on the heat. To explain my crazy:
I have set up a little water bath in the back yard for my chickens. I am freezing watermelon and bringing it to them every few hours to help cool them down. I have even put a fan infront of their coop to make sure they stay cool at night. Yes. I have gone crazy.
The last thing I really want to do when it is like this outside is cook. Which is a problem since I have 2 children to feed on a daily basis. I also really don’t want to be eating a large heavy meal when it’s 104 degrees outside. So what could be more summery than some corn, fresh tomatoes and basil? I originally wanted to just make a tomato and mozzarella salad, but my girls love corn so I wanted to somehow incorporate that into our dish.
I also didn’t want to do your traditional vinaigrette on a salad, so I attempted to elevate it a little. We eat a lot of hummus around here. I mean, a lot. So I thought of a sort of tahini based basil dressing to toss the corn and tomatoes in. In my opinion, it gave the salad a nice hint creaminess. Also turns out to be quite delicious to dip shoshito peppers in! You can definitely add a little more tahini or less oil to make it a little thicker if you prefer.
This salad would be great as a side for pork or for a nice medium rare steak!
Ingredients
4 cobs of corn
package of mini heirloom tomatoes
burrata
1/4 cup tahini
1 lemon, juiced
1/2 cup greek yogurt
3 garlic cloves
1 jalapeno
1 1/2 cups basil
3/4 cup oil
salt and pepper
Directions:
For the sauce – in a blender, put your tahini, lemon, greek yogurt, garlic, jalapeño and basil. Slowly drizzle in your oil until it gets to the consistency you desire.
For the salad – grill your corn. Place on the bottom of your bowl. Place chopped tomatoes on top. Place your burrata on top of the salad and drizzle with your dressing.
a goose and a gangster 