Dandy® Super Sweet Corn & Miso Salad

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YIELD
Serves 4

What You Need

  • 4 ears Dandy® Super Sweet Corn 

  • 1 pkg Dandy® Radish Ministicks

  • 1 cup Dandy® Celery, cut thinly on the bias

  • ½ cup Scallions, chopped

  • 3 tbsp. Mayonnaise

  • ½ tbsp. Honey

  • 1 tbsp. Yellow Miso Paste

  • 2 tsp. Sriracha 

  • 2 tbsp. Furikake Seasoning, store bought

  • 2 tsp. Togarashi Seasoning, Store Bought (optional)

  • Juice from 1 Lime

Make It

  1. To prepare, steam or boil Dandy® Super Sweet Corn for 4-6 minutes. While corn is cooking, combine mayonnaise, honey, miso paste, sriracha and lime juice and mix well to combine until smooth.

  2. Once corn has been cooked, plunge into an ice bath to cool completely, drain on paper towels. Cut the corn from the cob and put in a bowl with the Dandy® Radishes, Dandy® Celery, and scallions. Add the miso dressing, furikake and togarashi (optional) and mix well.

  3. Serve immediately or refrigerate until ready to serve up to 2 hours. This makes a great side salad, base for a bowl or topping for grilled chicken or serve it as an appetizer on rice crackers.

Recipe by Chef Todd Fisher

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