AT A GLANCE
"This is the ultimate end-of-summer salad," says Greeno, "when the tomatoes have been soaking up the sun for a while and corn is at its best. Don't put the tomatoes in the fridge. Ever."
|01||For Sherry-sesame dressing, whisk ingredients in a bowl until combined, season to taste and set aside.|
|02||Heat grapeseed oil in a frying pan, add corn and cook, turning occasionally, until browned and tender (8-10 minutes). Cut kernels from cobs and transfer to a large bowl.|
|03||Preheat oven to 90C. Place prawns on an oven tray lined with baking paper, season to taste and roast until prawns just turn pink (8-10 minutes), then add to corn along with tomatoes and sliced shiso. Drizzle with dressing, season to taste, toss to combine and serve scattered with sesame seeds and extra shiso leaves.|