"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."
1 tbspgrapeseed oil2corn cobs12medium uncooked prawns, peeled, cleaned and tails intact600 gmmixed cherry tomatoes (about 2 punnets), larger ones halved or cut into chunks6shiso leaves, thinly sliced, plus extra leaves to serveTo serve:sesame seedsSherry-sesame dressing125 ml(½ cup) grapeseed oil80 ml(1/3 cup) Sherry vinegar1 tbsplight soy sauce1 tspsesame oil
For Sherry-sesame dressing, whisk ingredients in a bowl until combined, season to taste and set aside.
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.
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.