Spicy Corn Salad

by Marina Chotzinoff

One of my favorite recipes for sweet summer corn is a cold, gingered corn soup with a sesame, chili 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. My recent harvest, for example:

One of these things is not like the other. One of these things doesn't belong. Can you tell which thing is not like the others by the time I finish my song?

Sighs and alases, I cut the corn from the cobs, grabbed a couple chilis that could be thin, wimpy jalapenos, or possibly some other red chili (since my three year old moved all the markers around, they should have been marigolds), some garlic, green onion and ginger and set to work.

I sauteed the aromatics in a pan until just starting to brown, then tossed in the corn and stirred for a few minutes. It was not quite as sweet as I hoped so I stirred in a little agave syrup and salt then tossed the lot with some chopped cilantro and basil. I drizzled it all with a vinaigrette made of chili garlic sauce, toasted sesame oil, rice vinegar, mirin and soy. Dishlish!

Serves 2

2 cups corn
2 small red chilis, sliced
1 T garlic, minced
1 t ginger, minced
2 t green onions, sliced
agave or sugar (if needed)
pepper
5 basil leaves, in chiffonade
3-4 sprigs cilantro, chopped
1 t chili garlic sauce
1/2 t toasted sesame oil
1 T rice vinegar
1/2 t soy
mirin to taste

Saute ginger, garlic, chilis and green onion in some oil over medium heat until just starting to brown.

Add corn and saute  a couple minutes more. If needed (oh sorrows) add a small drizzle agave or sprinkle of sugar and s&p to taste.

Too with basil and cilantro. Mix chili sauce, vinegar, oil, soy and mirin (again to taste for sweetness) and drizzle over corn, tossing to mix.

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