Sunday, July 29, 2012

Roasted Corn Salad with Soy dressing

With my Asian background, I am always trying to see what I can make with all the fresh sweet corn in the farmers market, with an Asian twist. This salad with roasted corn and a soy based dressing is a result of just that. A little bit of green chili balances the sweetness of the corn with a kick of heat and cilantro gives a pop of color and freshness to the dish. I use toasted sesame oil for its fragrant aroma and complex flavor to finish the salad. The final notes are sweet, salty, tangy with a kick.

Roasted Corn Salad with Soy dressing

2 ears of fresh sweet corn
1 tablespoon + 1 teaspoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 small green chili finely chopped (about 1 tablespoon)
2 tablespoons chopped cilantro (leaves and soft stems only)

  1. Remove the husk from the corn and roast it over an open flame. Shave the kernels placing the corn with its nose in a large bowl with a paring knife. 
  2. Whisk the soy sauce and rice wine vinegar with 1 tablespoon sesame oil. Toss the roasted corn with the dressing. Mix in the chopped chilis and cilantro and finish with 1 teaspoon of the toasted sesame oil.
  3. Serve warm or at room temperature.
Serves 2 to 3

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