Summer

Spicy Corn Salad

by:
August 22, 2012
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

  • Serves 2
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
In This Recipe
Directions
  1. 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.
  2. Mix all drizzle ingredients and toss into corn mixture. Enjoy room temperature.

See Reviews

See what other Food52ers are saying.

  • savorthis
    savorthis
  • AntoniaJames
    AntoniaJames
Review