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Corn with Umeboshi Paste

This umeboshi paste combines the saltiness from salt-pickled Japanese plums with the sweetness from mirin (a low-alcohol wine made from rice) to create the perfect topping for summertime’s sweet corn. If the umeboshi are too tart and salty for your liking, just add more mirin to balance out the brined plums. Umeboshi can be found in cans and jars in Asian supermarkets and gourmet grocery stores.

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Ingredients

number of servings
1
  • 3 pickled umeboshi plums Added to
  • 14 Cup mirin Added to
  • water as needed Added to
  • sweet corn cooked as desired but kept on the cob Added to
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Directions

5 min.
1. Step

Pit the plums and add them to a blender.

2. Step

Add the mirin and enough water to release the blades.

3. Step

Process until smooth.

4. Step

Cover the corn on the cob with a thin layer of umeboshi paste and serve.

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