Summer’s Sweetest Corn Topping: Umeboshi Paste
When the summer sun is high, nothing beats a refreshing ear of sweet corn on the cob. But what if you could elevate this classic snack to new heights? Enter umeboshi paste, a unique condiment that combines the tangy zip of pickled Japanese plums with the subtle sweetness of mirin, a low-alcohol rice wine.
The Perfect Balance of Flavors
Umeboshi plums can be quite tart and salty, but by blending them with mirin, you can achieve a delightful harmony of flavors. Simply add more mirin to taste if you find the umeboshi too overpowering. This adaptable paste is sure to become your go-to summer topping.
Finding Umeboshi Plums
Tracking down umeboshi plums may require a trip to an Asian supermarket or gourmet grocery store, where you’ll typically find them in cans or jars. But trust us, the hunt is worth it.
Quick and Easy Recipe
This simple recipe yields 1/2 cup of umeboshi paste, perfect for slathering on your favorite summer corn. And the best part? It takes just 5 minutes to prepare, plus the time it takes to cook your corn.
Ingredients:
- 4 pickled umeboshi plums
- 1/4 cup mirin
- Water, as needed
- Sweet corn, cooked as desired but kept on the cob
Blend, Spread, and Serve
To create the paste, pit the plums and add them to a blender along with the mirin and enough water to get the blades moving. Blend until smooth, then cover your corn on the cob with a thin layer of the umeboshi goodness. Serve immediately and enjoy!
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