Corn Salad With Furikake and Shiso

Portions 4

Difficulté Moyen

Ingrédients

6 ears fresh corn on the cob
1/2 cup lightly packed finely sliced scallions , green parts only (3 to 4 medium scallions)
1/3 cup lightly packed chiffonaded fresh shiso leaves , plus more as needed
1/4 cup mayonnaise, preferably Kewpie
1 1/2 tablespoons fresh lime juice , plus lime wedges for garnish (2 limes)
2 tablespoons furkikake , plus more for garnish
1 tablespoon nutritional yeast , plus more to taste (optional)
Kosher salt

1

Working in 2 batches on a large plate or bowl, microwave corn in husk on high until tender, 5 to 6 minutes. (Alternatively, use your favorite method for cooking corn on the cob .)
2

Let corn cool slightly. When cool enough to handle, place one cob flat on cutting board. Hold the cob firmly in place with one hand, and, using a sharp knife, slice off kernels, rotating the cob as needed to remove all the kernels. Repeat with remaining cobs; you should have about 4 cups (20 ounces or 567 g) of kernels. (Alternatively, use your favorite method for cutting kernels from the cob .)