This dressing isn’t like most of my others. It’s puréed in a blender, and while most of the ingredients look familiar, there’s one secret that makes it extra creamy and colorful: corn. It’s so incredibly delicious, with the corn giving the classic vinaigrette extra body and sweetness, and the turmeric gives the salad anti-inflammatory benefits while brightening the color. Packed with juicy tomatoes and crunchy peppers and cabbage, I’ll be bringing this salad to gatherings for the rest of the summer.
Ingredients
2 tablespoons and 1 teaspoon fine sea salt, divided
3 ears corn, shucked
1/2 head green cabbage, finely shredded (1 1/2 cups)
1 yellow bell pepper, seeds and ribs removed, finely chopped
1 bunch scallions, white and light green parts finely chopped
1 bunch chives, finely chopped
8 ounces cherry tomatoes, halved lengthwise, cut into thirds
8 ounces Sungold tomatoes, halved lengthwise, cut into thirds
2 garlic cloves
1/4 cup extra-virgin olive oil
Juice of 2 lemons
2 tablespoons white vinegar
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon turmeric
Corn tortilla chips, for serving
Directions
Fill a large pot with cold water and add 2 tablespoons salt. Heat over high and add corn. Bring to a rapid boil, then remove from heat and cover pot; set aside until ready to use.
Meanwhile, in a large bowl, toss together the cabbage, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes.
Carefully remove corn from pot and cut the kernels off the cob (I like to use a fork to anchor it and cut it inside a bowl so it doesn’t go flying); reserve 1 cup corn for the dressing. Add remaining corn to bowl with vegetables.
In a high-powered blender (in this order), add reserved 1 cup corn, garlic, oil, lemon juice, vinegar, 1 teaspoon salt, pepper, garlic powder, and turmeric and pulse until smooth.
Pour dressing over salad and toss to combine. Serve with chips.
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