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
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2
cups corn
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2
red chilis, thinly sliced
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1
tablespoon garlic, minced
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1
teaspoon ginger, minced
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2
teaspoons green onion, thinly sliced
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5
basil leaves, in chiffonade
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3
sprigs cilantro, chopped
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salt & pepper
Sesame Chili Drizzle
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1
teaspoon chili garlic sauce
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1/2
teaspoon toasted sesame oil
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1
tablespoon rice vinegar
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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.