Alert: this salad will make you the queen/king/prince/princess of your Labor Day festivities. Not partying it up? I will completely respect you for solo scarfing this down at home while drinking a big glass of white wine. You do you.
Can we talk about corn? Corn is so freakin’ delicious right now. I must admit while making this salad, I was sneaking kernels of raw corn fresh off the cob (it’s so crisp and sweet!). I’d *highly* recommend hoarding the last ears of summer corn, and after making this salad, scrape it off the cob and freeze it for tasty corn all. year. long.
Since I made Elotes for 4th of July, I wanted to do another corn-based side for Labor Day (I’m predictable). This salad is an asian-inspired riff on Esquites (Mexican street corn salad) and interpreted based on this amazing recipe from Serious Eats. With the addition of furikake, vietnamese chili sauce, soy, and rice wine vinegar you've got yourself some serious fusion action happening. Someone call Guy Fieri. (Please don't.)
Charring the corn bring it to another level of sweetness and rounds out its flavor, lending the corn to beautifully combine with all the spicy/salty/sour/sweet flavors it’ll be joining. The chili sauce adds enough heat without being too spicy, but of course feel free to add more to taste. This salad is pretty adaptable, so feel free to change ingredients to fit your palette.
5 ears of corn (a little under 4 cups)
2 tablespoons oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup finely sliced scallion greens (approximately 3 scallions worth)
1 medium clove of garlic (approximately 1/2 teaspoon) finely minced
2 tablespoons mayo
1 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
2 teaspoons vietnamese chili garlic sauce
3 tablespoons furikake
Slice corn off the cob and put directly into a large pan with the vegetable oil. Give it a mix to incorporate the oil then turn the pan to medium high heat. After a few minutes, add salt and pepper and stir the corn. At this point, you’ll start to notice the corn getting slightly browned. It will continue to brown and caramelize, taking about 10 minutes total. Be sure to stir every couple of minutes for an even browning. The corn will pop a lil’ (don’t be scurred).
Once the corn is finished, turn off the heat and set it aside. In a medium bowl combine the scallions, garlic, mayo, rice wine vinegar, soy sauce, chili sauce, and furikake. Add the corn and stir. Transfer to a serving platter/bowl and top with more scallion greens and furikake.
Serves 4 as a side.