Entertaining

Grilled corn salad with parmesan and miso ponzu

Name: Grilled corn salad with parmesan and miso ponzu recipe
Yield: 4
Ingredients: 5 sweet corn cobs, in the husk; Vegetable oil, to deep-fry; Shichimi togarashi, (spicy Japanese seasoning – from supermarkets), to serve; 2 witlof, trimmed, leaves separated; 1/4 cup (20g) parmesan, grated, plus extra to serve; 100g Kewpie mayonnaise; 2 tbs white (shiro) miso; 1 1/2 tbs soy sauce; 1 1/2 tbs rice wine vinegar; 2 tsp lemon juice

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by Jonathan Barthelmess

Jun 03, 2020

This grilled corn salad is sure to impress when entertaining, and perfectly accompanies any main dish.

5 sweet corn cobs, in the husk
Vegetable oil, to deep-fry
Shichimi togarashi, (spicy Japanese seasoning – from supermarkets), to serve
2 witlof, trimmed, leaves separated
1/4 cup (20g) parmesan, grated, plus extra to serve

Miso ponzu

100g Kewpie mayonnaise
2 tbs white (shiro) miso
1 1/2 tbs soy sauce
1 1/2 tbs rice wine vinegar
2 tsp lemon juice

Method

1.

For the miso ponzu, combine all ingredients in a bowl and mix to combine. Set aside.
2.

Heat a lightly greased barbecue or chargrill pan to high. Grill 4 corn cobs, turning frequently, for 5-6 minutes until blackened and cooked through. Remove from the heat, cool, then cut kernels from the cob and transfer to a large bowl.
3.

Half-fill a medium saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough). Cut kernels from remaining corn cob and pat dry. Fry kernels, stirring occasionally, for 4-5 minutes until golden and crisp. Remove using a slotted spoon and drain on paper towel. Season to taste with togarashi.
4.

Add witlof, parmesan, half the fried corn kernels and half of the ponzu dressing to the barbecued corn kernels and toss well to combine. Place on a large platter or bowl and scatter with remaining fried corn kernels and extra parmesan, to serve. Remaining ponzu can be refrigerated for another use.