Ginger and Cilantro Sweet Corn Salad

Ginger and Cilantro Sweet Corn Salad Recipe

This recipe was inspired by Daddy's friend's wife, Anu Auntie. We had a scrumptious dinner at her home while we were visiting the East Coast last month. The dinner was so delicious, and in particular she prepared a ginger corn salad that was out of this world.  It was sweet, a bit spicy and had very complex Asian flavors. 

Corn is in season and it is very inexpensive right now at my local market. It's only a dollar for 4 ears. I thought it was a perfect opportunity to attempt to recreate this wonderful corn salad. I steamed and grilled the corn, cut ooff the kernels, and seasoned them with a lot of Asian flavors like ginger, soy sauce, cilantro and plum sauce. I hope you enjoy it as much as I did!

Ingredients

Yields: 8

5 corn ears, husked
1 red onion, finely chopped
juice of one lime, + extra for serving
2 teaspoons granulated sugar
2 teaspoons brown sugar
3 tablespoons soy sauce
2 tablespoons plum sauce
1 chunk ginger, about 2 inches
1/2 cup cilantro, chopped
3 tablespoons olive oil
1 clove garlic, finely minced
1/3 cup green onions, minced
1 large jalapeƱo chile, roasted, skinned, seeded, finely chopped
1 teaspoon salt
pink, green and black peppercorn medley, coarsely crushed
1 drizzle toasted sesame oil


Directions

Steaming the corn: Bring a pot of water to a boil. Add the steamer insert and place all the corn ears in the steamer and steam for about 8-10 minutes. This step is to ensure that the corn is perfectly cooked. The corn will finish cooking on the grill.

Grilling the corn: Brush the corn with a little olive oil, using a silicon brush. Place the corn on a griddle. Cook until you get grill marks (about 2 minutes on each side) over medium heat. As soon as the corn is grilled, season with salt and pepper. Remove from the pan. Cut the corn kernels off the cob, using a sharp chef's knife. Set aside.

Pickling the red onion: Place the chopped onion in a bowl. Sprinkle with granulated sugar. Drizzle with lime juice. Toss well. Macerate for at least an hour. Set aside.

Making ginger paste: Clean the ginger, carefully removing any dirt. Peel the ginger root with a paring knife, then finely chop the root. Place the chopped ginger in a mini-blender, add about 2 tablespoons (or more) of water for a smooth flow. Set aside.

Assembling the ginger and cilantro sweet: In a non-stick pan, heat the remaining olive oil over high heat. The oil should be sizzling hot, near the smoking point. Add the minced garlic and let the garlic get slightly golden (don't burn it). Add the green onions. Coat them in oil and cook until they are translucent. Transfer to a bowl. Set aside.

In the same pan, add ginger paste. Stir for about a minute. Add the corn kernels. Keep your stove at the highest temperature. Drizzle the soy sauce and add about 3/4 cup of water. Cook for about 3-4 minutes. Stir constantly. Add the plum sauce, brown sugar, pickled red onion, 1/4 cup coriander, green onions and chopped jalapeño. Turn off the heat. Let it stand for about 5 minutes.

Garnish the corn with extra chopped cilantro and drizzle a little lime juice and toasted sesame oil.

Bon appétit!


Tips

Little reminder on how to roast jalapeño peppers: it's the same method as roasting bell peppers. Once you know how to make them yourself, you'll never buy the ones in a jar again. To start, cut the stem off the jalapeño. Wash it, pat it dry, then brush it with oil. Place a grill on your stove, then char all the skin of the jalapeño. Wrap in aluminum foil. Let cool for about 5-10 minutes. Clean the chile using a knife; the skin will come right off. Seed it, then finely chop the flesh. Voilà!

If you're having a barbeque, you can grill the corn directly without steaming.

How to cut the corn kernels off the cob: Just stand the corn ear on end and slice the kernels down with a sawing motion. Each cob yields about 3/4 cup of corn.

sweet corn salad

Published By: Jacqueline Pham on July 17, 2009.


Comments

Discussion:
[-] Delicious~ - Guest-foodcreate
Your Dish looks So Delicious I love Jalapenos Cilantors Combination is amazing :)

Thanks for sharing your recipe:)


Have a wonderful Day ~

foodcreate Website Link
[ Posted at 6:01 PM on 7/17/09 | Reply ]
That looks great! I love the look of your web site!

Blond Duck Website Link
[ Posted at 7:19 PM on 7/17/09 | Reply ]
[-] Delectable! - Guest-GeraSweetsFoods
Jackie this sweet salad with ginger more jalapeƱos sounds and looks heavenly...perfect for my dinner right now :)

Cheers!

Gera


Gera @ SweetsFoods Website Link
[ Posted at 7:20 PM on 7/17/09 | Reply ]
[-] alexandra's kitchen - Guest-alexandraStafford
Oh yum. I love anything corn this time of year. This looks scrumptious!

alexandra Stafford Website Link
[ Posted at 7:33 PM on 7/17/09 | Reply ]
[-] My Food Trail - Guest-Rilsta
What a creative name for your blog! I love it and your wonderful photos!

Rilsta Website Link
[ Posted at 1:02 AM on 7/18/09 | Reply ]
I'm so glad I found this blog! All the food on here looks awesome! Thanks for visiting my blog as well!

Sean Website Link
[ Posted at 7:49 AM on 7/18/09 | Reply ]
[-] lovely - Guest-maybellesmom
Oh, this would be great for a picnic. And, I bet your house has great flavors--Vietnamese and Indian

maybelles mom Website Link
[ Posted at 9:04 AM on 7/18/09 | Reply ]
Oh yes, I can see how this would be delicious. You've got quite the harmony of flavours there! I love ginger with sweet backdrops, like the corn in this salad.

Marta Website Link
[ Posted at 2:53 PM on 7/18/09 | Reply ]
[-] Ginger and Cilantro Sweet Corn Salad - Guest-IrinaPastryPal
Wow, I just read over the recipe, and it looks very gourmet. Might have to try this when corn comes into full season here on the east coast (another couple of weeks?)

Irina (PastryPal) Website Link
[ Posted at 3:44 PM on 7/18/09 | Reply ]
that looks fantastic, thanks for the recipe!

lola Website Link
[ Posted at 5:37 PM on 7/18/09 | Reply ]
I am so loving this salad - looks like the perfect thing to go with all the Sunday afternoon grilling.

Tanya Website Link
[ Posted at 10:51 PM on 7/18/09 | Reply ]
[-] question - Guest-Logan
Where does the brown sugar go in?
[ Posted at 6:15 PM on 7/19/09 | Reply ]
[-] brown sugar - Jackie
Hi Logan,
Thanks for asking. The brown sugar is added at the same time as the plum sauce to balance the flavor with the saltiness of the soy sauce. You can omit the brown sugar if the corn is naturally very sweet. Hope this helps!
[ Posted at 7:29 PM on 7/19/09 | Reply ]
Oh good, that's what I'd guessed. We just made this to go with a flank steak, and it turned out great! Thanks!

[ Posted at 7:47 PM on 7/19/09 | Reply ]
[-] Ginger and Cilantro Sweet Corn Salad - Guest-TangledNoodle
Corn season is just getting started here in Minnesota (our growing season is a bit behind the rest of the country) so I will be enjoying this salad for a few months yet - I hope! The flavors sound amazing together.

Tangled Noodle Website Link
[ Posted at 10:39 PM on 7/22/09 | Reply ]
The Asian flavours in this corn salad sound so good!

Kevin Website Link
[ Posted at 9:06 PM on 7/30/09 | Reply ]
Thanks for commenting on my corn salad. Your version looks amazing. The flavors all sound so wonderful... I will have to give it a try :)

annie Website Link
[ Posted at 8:28 PM on 8/2/09 | Reply ]
wow !! i am going to try this ginger corn this weekend. I love all your recipes. your pictures and your detailed preparation methods are great. Thanks for sharing.
[ Posted at 3:15 AM on 7/25/14 | Reply ]

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