The following recipe is from the April 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Although is isn't quite corn season, I couldn't resist posting this recipe for a corn and edamame salad with walnut-miso dressing from Corinne Trang's The Asian Grill. This salad is a perfect example of the five-flavor principle sweetness from the sweet corn, a sour note from the rice vinegar, saltiness from white miso paste, a slightly bitter note from the walnuts, and a bit of spice from a red onion.
- Yield:6 to 8
- 2 ears yellow corn, grilled or steamed
- 1/4 cup shiro-miso (white miso)
- 1/4 cup mirin (sweet sake)
- 1 1/2 to 2 tablespoons finely grated ginger or ginger juice
- 1/3 cup walnut halves, toasted and ground, plus 4 to 6 walnuts halves, toasted and crushed (optional)
- 2 tablespoons vegetable oil
- Three 14-ounce bags frozen edamame, steamed and shelled (about 3 cups)
- 1/4 small red onion, minced
Using a large, sharp knife, cut the kernels from the ears of corn. You should have about 1 cup of kernels. In a large salad bowl, whisk together the shiro-miso, mirin, rice vinegar, and ginger until smooth. Add the ground walnuts and oil and stir until well combined. Add edamame and corn kernels and toss. Transfer to a serving dish and garnish with crushed walnuts (if using) and the red onion.