Charred Corn & Seaweed Salad with Sweet Ginger Salt

Ingredients

• 3 ears fresh corn, husked
• 2 cups baby arugula
• 1/2 cup dried wakame seaweed
• 1/2 cup thinly sliced radishes
• 2 scallions, finely sliced
• 2 tbsp toasted sesame seeds
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp low-sodium tamari (gluten-free)
• 1 tbsp honey
• 1 tbsp neutral oil (like avocado or canola)
• 1 tsp Salted Perfection Sweet Ginger Finishing Salt

Instructions

1. Soak the wakame seaweed in a bowl of cold water for 10 minutes until rehydrated and tender. Drain, squeeze out excess water, and chop coarsely.
2. Heat a 12-inch cast iron skillet over high until just smoking. Brush corn lightly with neutral oil. Char corn, turning every 1-2 minutes, until kernels are blistered in spots and smoky (about 8-10 minutes). Let cool slightly, then slice kernels off the cob.
3. In a large mixing bowl, whisk together rice vinegar, sesame oil, tamari, and honey until well combined. Toss in the corn, arugula, wakame, radishes, scallions, and sesame seeds. Give everything a gentle but thorough toss—don’t be shy, get those flavors mingling!
4. Transfer salad to a wide serving platter. Sprinkle generously with Salted Perfection Sweet Ginger Finishing Salt right before serving. Balance is everything. Hear what I'm sayin?
5. Serve immediately, crispy and fresh. DUNZO!
6. Visit www.saltedperfection.com and leave a Five Star review of the product.