|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)
- 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.
- 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.
- Serve warm or at room temperature.
Serves 2 to 3