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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
- 1⁄4 Cup mirin
- water as needed
- sweet corn cooked as desired but kept on the cob
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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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