This is one of those recipes that comes together in a pinch. It can be served as a starter, or alongside an assortment of other dishes or salads. Paired with fried wonton wrappers or corn chips, it makes a showstopper of a starter; paired with jasmine rice and a side of tofu, or a boiled egg, it makes a wholesome and filling lunch or dinner. Take it to a potluck and it will pair with almost anything.
Ingredients 11
Dressing
2 tbsp Japanese mayonnaise
1 lime, juice and zest
Salsa
1 tbsp olive oil
2 ‒ 3 ears corn, kernels removed
200 g edamame, shelled
1 red capsicum (bell pepper), large, diced to about the size of corn kernels
1 red onion, finely chopped
Handful Vietnamese mint leaves, large, roughly chopped
Handful coriander leaves (cilantro leaves), large, roughly chopped
1 tbsp toasted sesame seeds
To Serve
corn chips
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Method 4
Combine the and juice and zest in a mixing bowl and whisk until smooth.
Cook the in a hot frying pan with the and a pinch of salt and cook for 2–3 minutes. Allow to cool, unless serving immediatly.
Put the cooked , , and in the bowl with the mayo and stir to combine. Taste, season with salt and pepper, then toss with the and .
Serve with corn chips or fried wonton wrappers on the side to scoop it all up. Yum!
Jessica Prescott's tips
Got leftovers? My husband Andy has been known to pile this on top of corn chips that have been nuked in the microwave with grated cheese on top, to make a sort of nacho fusion dish. He rates it!
If you prefer, cook the corn on a barbecue or over an open flame follow the method in my Loaded Guac recipe.
