Author Notes
One of my favorite recipes for sweet summer corn is a cold, gingered corn soup with a sesame oil, chili-garlic drizzle. All the flavors pair so well and I figured it would be equally good as a side dish. I’ve had a real see-saw of luck on my corn this year. Some ears are beautiful and some are toothless wonders, but most taste pretty darn good. So I harvested a pile and made this dish. It goes wonderfully with gingerroot's Shiso Chicken Wings, btw. —savorthis
Ingredients
- Corn
-
2 cups
corn
-
2
red chilis, thinly sliced
-
1 tablespoon
garlic, minced
-
1 teaspoon
ginger, minced
-
2 teaspoons
green onion, thinly sliced
-
5
basil leaves, in chiffonade
-
3
sprigs cilantro, chopped
-
salt & pepper
- Sesame Chili Drizzle
-
1 teaspoon
chili garlic sauce
-
1/2 teaspoon
toasted sesame oil
-
1 tablespoon
rice vinegar
-
1/2 teaspoon
mirin
Directions
-
Cook garlic, ginger, chilis and green onion in a tablespoon of oil until just starting to brown. Add corn and cook a few minutes more. If your corn is not as fabulously sweet as it should be you can add a pinch of sugar. Season with salt and pepper and stir in cilantro and basil.
-
Mix all drizzle ingredients and toss into corn mixture. Enjoy room temperature.
See what other Food52ers are saying.