Corn and Kabocha Salad
by Marc Matsumoto on Sep 26, 2017
The crisp sweet corn and flavorful kabocha is accented by savory ham and a mild tang from apple cider vinegar in this salad. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- Servings
- Makes 6 side-dish size servings
- Course
- Side Dish
Tags
Ingredients
- 1 tablespoon olive oil
- 10.6 ounces kabocha pumpkin (peeled, seeded and cubed)
- 8.8 ounces corn (1 ear, kernels removed from cob)
- 2.8 ounces ham
- ¼ teaspoon salt
- ¼ cup white wine
- 1 tablespoon apple cider vinegar
- White pepper (to taste)
- Chives (chopped, for garnish)
Instructions
-
Heat a frying pan over medium-high heat and add the olive oil and kabocha in a single layer. Fry the kabocha on one side until browned and then flip and brown the other side.
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Add the corn, ham, and salt. Toss to distribute evenly.
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Add the white wine and cover immediately with a lid. Turn down the heat to medium-low and steam the kabocha for 5 minutes (or until it is tender).
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Remove the lid and turn up the heat to burn off any remaining wine.
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Drizzle the apple cider vinegar on top and toss to coat evenly. Add some white pepper and adjust seasonings to taste.
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Serve garnished with some chopped chives.