Ginger and Cilantro Sweet Corn Salad
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!
Yields: 85 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 jalapeño chile, roasted, skinned, seeded, finely chopped
1 teaspoon salt
pink, green and black peppercorn medley, coarsely crushed
1 drizzle toasted sesame oil
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.
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.
Published By: on July 17, 2009.