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Charred Negi with Mexican Corn Salsa

Charred Negi with Mexican Corn Salsa

Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor that is ideal for grilling. It is considered a Japanese leek and this charred leek recipe will surely let it shine. 

In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the Negi until the skins are charred and the center is tender. Served on top is a delicious Corn Salsa, with peppers, scallions, chipotle chilies, cilantro, lime juice, and olive oil. 

Learn more about Negi and other Japanese produce on our website. 

Shop Negi and other Japanese vegetable seeds from the Tokita Seed Company.

This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Follow link for a video demonstration and more ONP recipes. 

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