Fresh Corn with Maple Tom Yum Vinaigrette
A light, tangy, and herbaceous side dish perfect for summer grilling.
Serves: 2
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 12-15 minutes
Ingredients
- 2 ears of fresh corn, husked
- 1 tsp salt
- 1 tbsp milk (optional, for tender texture)
- 1 small bell pepper (any color), cut into 1 cm chunks
- 2 tbsp B-Spicy Maple Tom Yum Vinaigrette (adjust to taste)
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh herbs (such as Vietnamese coriander, cilantro, or Thai basil)
- Ice water (for shocking the corn)
Instructions
- Boil the Corn: In a medium pot, bring water to a boil with salt and milk. Add corn and cook for 6–8 minutes until just tender.
- Shock in Ice Bath: Remove corn and immediately plunge into an ice water bath to stop cooking and keep kernels crisp.
- Prepare Salad: Cut kernels off the cob and place them in a medium bowl. Add bell pepper, green onions, and herbs.
- Dress & Toss: Drizzle with Maple Tom Yum Vinaigrette. Toss gently to coat evenly.
- Serve: Enjoy immediately at room temperature or chilled as a fresh side for grilled meats, seafood, or tofu.