Japanese inspired miso butter corn salad
Serves 4-6
Ingredients
2 corn cobs
75g butter – melted
1 tbsp white miso paste
1 tbsp honey
Pepper
½ a large cucumber – diced
½ a red onion - diced
½ a cup of peas
¼ cup pickled ginger – chopped
Big handful of sliced chives
Dressing:
1 tsp sesame oil
1 tbsp lime juice
2 tsp tamari
3 tbsp kewpie mayo
1 bag of @leaderbrandnz wild rocket
1 avocado – diced
¼ cup of fresh dill leaves
Optional garnish: Toasted sesame seeds, nori mix and purple micro greens
Instructions
Remove the husk of both corn cobs. Set aside.
Whisk the butter, miso and honey together. Brush or spoon the buttery mix over the corn cobs, ensuring they are both well covered.
Heat a large pan of a medium/high heat. Fry the corn cobs rotating until the kernels are slightly charred and cooked through. Season well with pepper. Spoon over some of the butter during the cooking process.
Place the cooked corn onto a plate to cool, pour over any remaining miso butter. Set aside.
Whilst the corn is cooking, mix the cucumber, red onion, peas, ginger and chives together in a bowl. Mix and set aside.
When the corn has cooled, using a sharp knife gently slice downward removing the corn off the cob.
Ready a large platter, scatter over the bag of wild rocket. Spoon the cucumber salsa on top. Scatter the avocado around the platter and then spool the corn kernels over the top.
Pour half the dressing over the salad, then pour the rest into a serving ramekin. Garnish with the dill sprigs, micro greens ad toasted sesame nori.
