When we think about where flavor comes from in a recipe, most of us probably focus on the ingredients — the produce and proteins, herbs, spices, aromatics and other seasonings.
Column by Ellie Krieger
This recipe makes the most of the deep flavor coaxed out of fresh corn and broccoli when they are cooked under (or over) an open flame. Tossed with oil and sprinkled with salt, then either broiled or grilled until tender and lightly charred, the vegetables become sumptuously savory, with a crisped exterior and light smoky flavor.
Once those fire-enhanced vegetables are cool enough to handle, you cut the kernels off of the cobs, chop the broccoli, and toss both with fresh scallions and a mayonnaise-based dressing seasoned with miso, lemon juice, ginger and honey.
The miso echoes the savoriness of the charred vegetables while contrasting the corn’s sweetness, while the lemon, ginger and scallions add welcome brightness.
The result is a colorful salad that pairs nicely with just about any protein and holds up well, too, making it an ideal cookout or make-ahead side. Most importantly, the salad brims with flavor, not only from the vegetables and seasonings it’s made with, but also from the flame used to cook it.
