Servings: 4
Preheat:
Prep Time: 20 min
Source: Dressing from https://cooking.nytimes.com/recipes/1024083-crispy-coconut-asparagus-and-green-bean-salad
This recipe is better than the “Charred Corn Salad” recipe.
Ingredients:
One ear of corn per person
Cherry tomatoes, halved
Chopped cilantro
Red onion
Dressing
½ teaspoon finely grated lime zest plus 2 tablespoons juice (from 2 limes)
2 tablespoons grapeseed oil or another neutral oil
4 teaspoons white miso
2 teaspoons maple syrup
Directions:
Steam/boil corn for a few minutes. Remove from pot, let cool, and remove kernels from cobs. You can make in advance and chill.
Saute sliced red onion in olive oil until soft. Add to the corn kernels
Make the dressing: Whisk the lime zest and juice, oil, miso and maple syrup in a large bowl to combine.
When read to serve, combine corn, onion, cilantro, tomatoes, and dressing.