Corn Salad

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

6 ears fresh corn on the cob

1/2 cup lightly packed finely sliced scallions (3/4 ounce; 26 g), green parts only (3 to 4 medium scallions)

1/3 cup lightly packed chiffonaded fresh shiso leaves (about 20 leaves), plus more as needed1/4 cup (60 ml) mayonnaise1 1/2 tablespoons (22 ml) fresh lime juice, plus lime wedges for garnish (2 limes)

1/4 cup (60 ml) mayonnaise

1 1/2 tablespoons (22 ml) fresh lime juice, plus lime wedges for garnish (2 limes)

2 tablespoons furkikake, plus more for garnish

1 tablespoon nutritional yeast, plus more to taste (optional)Kosher salt

Kosher salt

Directions

Working in 2 batches on a large plate or bowl, microwave corn in husk on high until tender, 5 to 6 minutes. (Alternatively, use your favorite method for cooking corn on the cob .)

Let corn cool slightly. When cool enough to handle, place one cob flat on cutting board. Hold the cob firmly in place with one hand, and, using a sharp knife, slice off kernels, rotating the cob as needed to remove all the kernels. Repeat with remaining cobs; you should have about 4 cups (20 ounces or 567 g) of kernels. (Alternatively, use your favorite method for cutting kernels from the cob .)

In a large bowl, combine corn kernels, scallions, shiso, mayonnaise, lime juice, 2 tablespoons furikake, and nutritional yeast, if using. Using a flexible spatula or wooden spoon, stir to combine well and season with additional lime juice, furikake, nutritional yeast, and salt, as needed. Garnish with additional shiso and furikake and serve.

Nutrition

• Calories: 231 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 570 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 5 g