Corn Salad with Miso and Parmesean

Corn Salad with Miso and Parmesean: While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long. Use yellow tomatoes and purple Cherokees if available for colorful variety.

White miso—the kind that’s lowest in sodium—adds a powerful umami punch to the mix, enhancing the meaty flavor that tomatoes and Parmigiano-Reggiano cheese provide. Salting the tomatoes and letting them stand draws out their juices so they’ll meld with the dressing when you combine all the components.