BEST CORN "OFF" THE COB
It's a salad, it's a side, it's a topping.
A long time ago, I fell in love with what Salsa Matcha brings to vegetables. It’s a Mexican chili oil with a bold flavor profile of dried chilies, nuts, seeds and garlic. I try and find ways to incorporate it in fresh preparations because of how it lifts and enhances anything it dresses. It adds spice, umami and lusciousness in just a few spoonfuls. Summer fruits and vegetables were made for this condiment — like juicy, sweet tomatoes and corn, an absolute match made in heaven for the spicy, smoky, creamy dressing I made for this recipe. With very few ingredients and steps this side dish, topping or salad packs so much punch and can be served immediately or chilled.
SPICY CORN & TOMATO SALAD
Feeds 4-6 people
Salad Ingredients:
4 ears Corn on the cob, shucked and kernels removed
1 pint Cherry tomatoes, halved
1 small White onion, finely diced
Dressing:
1/2 cup Mayonnaise (preferred Kewpie)
1 T Mole poblano spice blend
3 T Salsa matcha (add more to taste)
Juice of one lemon
Kosher salt
Cracked black pepper
Bring heavily salted water to a boil. Add shucked corn to boil. As corn is boiling cut up your tomatoes and onion and set aside. Check corn until fork goes in and out easily but still has some tautness. Remove and set aside.
When the corn has cooled off, remove the kernels from the cob*. Keep kernels in the large mixing bowl. Add tomatoes and onions to corn.
Add mayonnaise, mole poblano spice blend, salsa matcha, juice of one lemon, kosher salt and pepper. Mix until incorporated. Taste. Add seasoning if needed.
Once mixed and seasoned, transfer to large serving plate or bowl and serve. Can be served immediately or chilled.
* To remove the kernels invert a smaller bowl into a larger bowl. Stand your cob up on the small bowl base and glide your knife down to remove the kernels. The larger bowl catches the corn and you can now use to finish your salad.
Enjoy this all Summer long!
David
