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Chilli Oil Tomato Salad with Whipped Corn Dressing Recipe
Ash Tyrrell

Chilli Oil Tomato Salad with Whipped Corn Dressing Recipe

I recently tried this chilli oil tomato salad with whipped corn dressing, and honestly, it surprised me in the best way. The sweetness of corn paired with juicy tomatoes felt so refreshing. I loved how the chilli oil added just the right kick without overpowering everything. It’s one of those recipes I didn’t expect to love this much, but now I keep making it
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Total Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh sweet corn kernels removed – fresh corn gives the best natural sweetness and texture
  • 3 –4 ripe tomatoes mixed varieties if possible – choose juicy, firm tomatoes for balance
  • 2 tablespoons chilli oil – adds heat and depth; adjust based on spice tolerance
  • 2 tablespoons olive oil – enhances richness and smoothness
  • 1 tablespoon lemon juice – brightens the overall flavor
  • 1 small garlic clove – adds a subtle savory note
  • 2 tablespoons yogurt or cream – helps create a smooth whipped corn dressing
  • Salt to taste – enhances all flavors
  • Black pepper to taste – adds mild heat
  • Fresh herbs like basil or parsley – for freshness and aroma

Method
 

  1. Start by blending the corn kernels with yogurt, olive oil, garlic, and lemon juice. Blend until smooth and creamy, adjusting salt and pepper to taste. The dressing should be thick yet spreadable, so tweak consistency if needed.
  2. Cut the tomatoes into wedges or thick slices, depending on your preference. Try to keep the pieces uniform for better presentation. Place them gently in a serving dish without overcrowding.
  3. Spread the whipped corn dressing evenly on the base of your plate. Arrange the sliced tomatoes over it, making sure each piece sits nicely on the dressing. This layering helps every bite feel balanced.
  4. Drizzle chilli oil over the tomatoes carefully. Sprinkle a pinch of salt and black pepper to enhance the natural flavors. The oil will seep slightly into the dressing, adding depth.
  5. Finish with freshly chopped herbs like basil or parsley. Let the salad sit for a couple of minutes before serving so the flavors meld beautifully.

Notes

  • I always use fresh corn because it gives a naturally sweet flavor that frozen just can’t match
  • Letting the dressing chill for 10 minutes makes it taste even better and slightly thicker
  • I prefer using heirloom tomatoes for a mix of colors and deeper flavor
  • Drizzling chilli oil slowly helps control the spice level perfectly
  • I sometimes add a tiny bit of honey if the tomatoes aren’t very sweet