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. 

• INGREDIENTS:

  INGREDIENTS

  • 2 ea. Negi, roots trimmed, cut in half lengthwise (trim roots only, leave core intact)

  • Extra-virgin olive oil, as needed

  • Salt, as needed

  • Ground black pepper, as needed

  FOR THE CORN SALSA

  • 2 cup Corn, grilled, cut from cob

  • ¼ cup Red pepper, roasted, peeled, seeded, diced

  • ¼ cup Poblano pepper, roasted, peeled, seeded, diced

  • ¼ cup Scallions, chopped

  • 1+ tsp. Chipotle en adobo, minced

  • 2 Tbsp. Cilantro, chopped

  • 4 Tbsp. Lime juice

  • ¼ cup Extra-virgin olive oil

  Garnish 

  • Cilantro sprig, or micro cilantro, as needed

• DIRECTIONS:

  DIRECTIONS

  1. Preheat a grill.

  2. Drizzle the negi with olive oil, salt, and pepper. 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. Combine the grilled, cut corn, the peppers, scallions, chipotle, cilantro, lime juice and olive oil. gently mix and season with salt and pepper.

  TO SERVE:

  1. Cut the negi in half on a bias. Place the negi on a platter. Top with the salsa. Garnish with cilantro.

  Note: Trim only the roots, leaving the core intact. This will hold the negi together while cooking. 

  Variations: Add diced avocado to the salsa. Fold in just prior to serving.