Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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Corn with Spicy Tomato Salt
Corn with Umeboshi Paste
Corn with Black Pepper Togarashi
- 1 tablespoon black peppercorns
- 1 tablespoon dried orange peel
- 1 tablespoon ground red chile pepper
- 2 teaspoons flaked nori
- 2 teaspoons black sesame seeds
- 2 teaspoons white sesame seeds
- 2 teaspoons minced garlic
- Sweet corn, cooked as desired and left on the cob
- 4 tablespoons toasted sesame oil
*Salt and pepper are classic corn toppings, but with the simple addition of nori (dried seaweed), dried orange peel, ground red chile pepper, black and white sesame seeds, and garlic, this common seasoning combination turns into the ultimate umami mix. Togarashi is a small Japanese red chile that can be found in both dried and fresh forms ranging from flakes to powder, and it is often associated with packaged chile-related Japanese spices. Toasted sesame oil is a great butter substitute for this Japanese-inspired side dish.
- 1Combine the peppercorns, orange peel, red chile pepper, nori, sesame seeds, and garlic and grind them together to a chunky consistency. Refrigerate the mixture in an airtight container for up to 1 month.
- 2To serve, roll the corn on the cob in the sesame oil, and then sprinkle with the black pepper togarashi.