Name: Asian Fusion Chili Crisp Street Corn Salad
Cook time: 15 min
Total time: 15 min
Ingredients: 4 Sweet corn (cans, 15 oz each, whole kernel, drained and patted completely dry); 2 tbsp Neutral Oil; 5 tbsp Kewpie Mayo; 1 tbsp White miso paste (Note: Some white miso is saltier than others. Be sure to add in increments and add more to taste); 1 tbsp Chili crisp; 2 tbsp Lime juice; 1.5 tsp Sesame oil; 1 tsp Sugar; 1/2 cup Cotija cheese (crumbled); Toasted sesame seeds; Scallions (thinly sliced); Chili crisp (extra, for drizzle); Cilantro (fresh, roughly torn); Lime wedges; Chili flakes

Asian Fusion Chili Crisp Street Corn Salad

Charred canned corn tossed in kewpie mayo, chili crisp, and miso, finished with cotija, sesame seeds, and lime.

Print Rate

Cook Time: 15

Total Time: 15

Servings: 4 as a side

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Unit Conversion

Metric conversions are approximate

Equipment

Ingredients

Corn

4 Sweet corn cans, 15 oz each, whole kernel, drained and patted completely dry
2 tbsp Neutral Oil

Sauce

5 tbsp Kewpie Mayo
1 tbsp White miso paste Note: Some white miso is saltier than others. Be sure to add in increments and add more to taste
1 tbsp Chili crisp
2 tbsp Lime juice
1.5 tsp Sesame oil
1 tsp Sugar

To Finish

1/2 cup Cotija cheese crumbled
Toasted sesame seeds
Scallions thinly sliced
Chili crisp extra, for drizzle
Cilantro fresh, roughly torn
Lime wedges
Chili flakes

US Customary – Metric

Instructions

Char the Corn

Drain all four cans and pat completely dry with paper towels in batches. Any moisture and it steams instead of chars. Don't rush this step.
Heat a wide skillet or wok over the highest heat possible until smoking. Add oil. Add corn in batches, so you don't crowd the pan. You want each batch to allow the kernels to touch the pan to allow for good charring. Let each batch sit completely undisturbed 2–3 minutes until deeply golden and caramelized on the underside.

Make the Sauce

While corn chars, whisk together kewpie mayo, white miso paste, chili crisp, lime juice, sesame oil, cotija cheese, and sugar in a large bowl until completely smooth. (Note: Some white miso are saltier than others. Be sure to add in increments and adjust to taste)
Add your corn, green onions, cilantro, and chili crisp to the bowl. Pour sauce over and toss until every kernel is evenly coated in the creamy spicy dressing.