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.
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)
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| 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
yum!
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