Meredith Hayden, the culinary talent behind the popular The Wishbone Kitchen (@WishboneKitchen), is known for her fresh, unfussy approach to food that celebrates seasonal produce and simple techniques. A trained chef and former private cook in the Hamptons, Meredith brings a relaxed yet refined sensibility to everything she makes, often sharing the behind-the-scenes process with her devoted online following. Her Tomato & Corn Salad from her new cookbook, The Wishbone Kitchen, makes for a simple yet flavourful dish for any alfresco dining party.

I first made this dish one August afternoon while working as a private chef, when the cherry tomato yield from the garden was so abundant I was borderline desperate to use them up in a timely fashion. And
as the saying goes, what grows together goes together, so I recruited fellow star summer veg, sweet corn, to join the party. Since it was peak summer, the tomatoes were too juicy and the corn too sweet to be anything other than their best selves. I’ve dolled them up a touch with (store-bought) chilli-infused oil and a sprinkle of fresh herbs, but otherwise let their flavours say what they need to say.

INGREDIENTS – Serves 4 to 6

4 ears sweet corn, kernels cut from the cobs

2 pints cherry tomatoes, halved

2 tablespoons chilli-infused olive oil

1⁄2 teaspoon flaky salt 1 lemon

1 cup packed fresh basil leaves, torn in 1-inch pieces

2 tablespoons finely chopped fresh chives

METHOD

ASSEMBLE AND SERVE: In a large bowl, combine the corn, tomatoes, olive oil, flaky salt, and a squeeze of lemon juice. Toss to coat. Gently fold in the herbs. Transfer to a serving bowl.

HOT TIP
If you can’t find chilli-infused olive oil at the store, you can sub with extra-virgin olive oil and a pinch of chilli flakes for heat.

The Wishbone Kitchen by Meredith Hayden (Ebury Press, £26). Photography by Emma Fishman.