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. 

Preparation:

  1. Preheat grill.
  2. Drizzle the Negi with olive oil, salt, and pepper.
  3. Place the Negi on the grill and cook until charred all over, and the center is tender when pierced with a knife, approximately 10-15 minutes.

 

For the Corn Salsa:

  1. Grill corn on the cob. Let cool then cut kernels from cob.
  2. Combine the cut corn, peppers, scallions, chipotle, cilantro, lime juice and olive oil.
  3. Gently mix and season with salt and pepper.

To Serve: 

Cut the Negi in half on a bias. Place the Negi on a platter. Top with the salsa. Garnish with micro cilantro.

 

 

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

Buy 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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Makes 6-8 servings

Ingredients

16 Negi stalks, roots trimmed and cut in half lengthwise
EVOO
Salt
Pepper

for Corn Salsa

4 cobs Corn (appx 2 cups cut)
1/4 cup red pepper, roasted, peeled, seeded and diced
1/4 cup Poblano pepper, roasted, peeled, seeded and diced
1/4 cup Scallions, chopped
1 tsp Chipotle en adobo, minced
2 Tbsp Cilantro, chopped
4 Tbsp Lime juice
1/4 cup EVOO

for garnish

Micro cilantro
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