Recipe: Gluten-Free Mirai Corn Nacho Salad

I know it’s corny but… this seasonal recipe is simply a-maize-ing!

Looking for a delicious (and pretty as a picture) potluck BBQ dish to wow your Japanese friends? Well, look no further! Seasonal super-sweet Mirai corn is the star here!

Corn is a popular Japanese favorite, and although you can’t find stalls selling it as street food in the city, it is an important veggie that you’ll always find on your yakiniku plate or in the form of soup or salad. Among the many kinds of corn Japan produces, however, the mirai tomorokoshi is the most heavenly, with sweetness level of over 12 — pretty much the same as strawberries, watermelon or Japanese pears, nashi. Sweet as it is, and combined with other seasonal vegetables, mirai corn is the perfect topping to any salad.

Try the following recipe and you’ll forever prove Bart Simpson wrong for saying that “you don’t win friends with salad.” Cheers to an easy done, delicious seasonal salad to win people’s hearts and stomachs over!

Ingredients:  

• 1/2 packet of lettuce or salad leaves
  
• 1 Mirai corn, boiled and corn kernels cut off
  
• 1 punnet of cherry tomatoes, quartered
  
• ½ large cucumber, diced
  
• 1 avocado, diced
  
• 1 can of beans of choice, rinsed and drained
  
• Juice of one lime
  
• A pinch of salt
  
• A pinch of black pepper  
• 1 packet of gluten-free chips of choice (half for the salad, half for you)

Once you prep the ingredients for this salad, the rest is simply an act of assemblage.

Instructions: 

1.  In a large flat dish, lay out the bed of lettuce.
2. Add evenly corn kernels, cherry tomatoes, cucumber, avocado and beans.
3. Squeeze over the juice of one lime
4. Add your pinches of salt and pepper
5. Decorate with corn chips.
6. Serve immediately for ultra nom factor.

Using this recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe