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Corn with Black Pepper Togarashi
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.
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Ingredients
number of servings
1
- 1 tablespoon black peppercorns
- 1 tablespoon dried orange peel
- 1 tablespoon ground red chile pepper
- 2 teaspoon flaked nori
- 2 teaspoon black sesame seeds
- 2 teaspoon white sesame seeds
- 2 teaspoon minced garlic
- sweet corn cooked as desired and left on the cob
- 4 tablespoon toasted sesame oil
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Directions
5 min.
1. Step
Combine 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 month.
2. Step
To serve, roll the corn on the cob in the sesame oil, and then sprinkle with the black pepper togarashi.
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