Menu

  • Charred Negi with Mexican Corn Salsa

    Ingredients

    8 portions

    • Ingredients
      Amount
    • Negi, roots trimmed* cut in half lengthwise
      2 ea.
    • Extra-virgin olive oil
      as needed
    • Salt
      as needed
    • Ground black pepper
      as needed

    For the Corn Salsa

    • Ingredients
      Amount
    • Corn, grilled, cut from cob
      2 cup
    • Red pepper, roasted, peeled, seeded, diced
      ¼ cup
    • Poblano pepper, roasted, peeled, seeded, diced
      ¼ cup
    • Scallions, chopped
      ¼ cup
    • Chipotle en adobo, minced
      1+ tsp.
    • Cilantro, chopped
      2 Tbsp.
    • Lime juice
      4 Tbsp.
    • Extra-virgin olive oil
      ¼ cup

    • Ingredients
      Amount
    • Cilantro sprig, or micro cilantro
      as needed

    Method

    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.