Corn salad with tahini miso paste substitute
You definitely need to try this delicious recipe when corn season is in full bloom in your hometown. This is amazing enough on its own can be even tastier if you add some barbecued salmon or other types of fish to go with it.
Servings 4 people
- 3 cobs Corn
- 1 bunch radishes
- 3 tbsp tahini (instead of white miso paste)
- ½ tsp salt (to mimic the salty miso paste flavor)
- 3 tbsp rice vinegar
- 1 bunch coriander (AKA cilantro), torn
Start by preheating your oven to 200°C (400°F). Then place unpeeled corn on a tray, set it to bake for between 20 to 30 minutes. Make sure the corn kernels are hot and cooked.
While you wait for the corn to cool down, scrub the radishes and then finely slice them into small round shapes with the help of a mandoline if you have one. If you don’t, you can also use a sharp knife and your steady hand.
Combine miso, tahini, vinegar and 3 tbsp of olive oil in a large bowl. Test for taste and season with salt. Add extra miso if necessary.
Once the corn is cool to the touch, peel the ribbony silks and husks. Separate the kernels from the cob and toss them in the dressing. You can now discard the husks.
Add in the radishes and serve with coriander on the top.
Calories: 72kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg