One of my favorite recipes for sweet summer corn is a cold, gingered corn soup with a sesame oil, chili-garlic drizzle. All the flavors pair so well and I figured it would be equally good as a side dish. I’ve had a real see-saw of luck on my corn this year. Some ears are beautiful and some are toothless wonders, but most taste pretty darn good. So I harvested a pile and made this dish. It goes wonderfully with gingerroot's Shiso Chicken Wings, btw.

Share: