Asian Fusion Chili Crisp Street Corn Salad
Asian Fusion Chili Crisp Street Corn Salad
Ingredients
For the Salad
- 4 cups sweet corn kernels
- 1/2 cup cotija cheese, crumbled
- 1/4 cup green onions, chopped
- 2 tablespoons chili crisp
For the Dressing
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon white miso
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1/4 teaspoon granulated sugar
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Heat a large skillet or pan over medium-high heat. Add the sweet corn kernels and sear for 5-8 minutes, stirring occasionally, until they are lightly charred and tender-crisp.
⏱️ 8 min
- 2
While the corn is searing, prepare the dressing. In a medium bowl, combine the Kewpie mayonnaise, white miso, sesame oil, lime juice, and granulated sugar.
⏱️ 3 min
- 3
Whisk the dressing ingredients together until they are well combined and smooth.
⏱️ 2 min
- 4
Once the corn is seared, transfer it to the bowl with the dressing. Add the crumbled cotija cheese and chopped green onions to the bowl.
⏱️ 3 min
- 5
Add the chili crisp directly on top of the ingredients in the bowl.
⏱️ 1 min
- 6
Mix all the ingredients thoroughly until the corn, cheese, green onions, and chili crisp are evenly coated with the dressing.
⏱️ 3 min
- 7
Serve the Asian Fusion Chili Crisp Street Corn Salad immediately. Garnish with fresh cilantro and sesame seeds, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Fusion Chili Crisp Street Corn Salad
For the Salad
- 4 cups sweet corn kernels
- 1/2 cup cotija cheese, crumbled
- 1/4 cup green onions, chopped
- 2 tablespoons chili crisp
For the Dressing
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon white miso
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1/4 teaspoon granulated sugar
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Heat a large skillet or pan over medium-high heat. Add the sweet corn kernels and sear for 5-8 minutes, stirring occasionally, until they are lightly charred and tender-crisp.
⏱️ 8 min - 2
While the corn is searing, prepare the dressing. In a medium bowl, combine the Kewpie mayonnaise, white miso, sesame oil, lime juice, and granulated sugar.
⏱️ 3 min - 3
Whisk the dressing ingredients together until they are well combined and smooth.
⏱️ 2 min - 4
Once the corn is seared, transfer it to the bowl with the dressing. Add the crumbled cotija cheese and chopped green onions to the bowl.
⏱️ 3 min - 5
Add the chili crisp directly on top of the ingredients in the bowl.
⏱️ 1 min - 6
Mix all the ingredients thoroughly until the corn, cheese, green onions, and chili crisp are evenly coated with the dressing.
⏱️ 3 min - 7
Serve the Asian Fusion Chili Crisp Street Corn Salad immediately. Garnish with fresh cilantro and sesame seeds, if desired.
⏱️ 3 min