Charred Corn Shrimp Poke
Charred corn and sweet mango brighten a shrimp poke bowl built over rice, seasoned simply with soy sauce and sesame oil.
Charring the corn in a dry skillet for just a few minutes adds a smoky note that raw corn cannot match. Since the shrimp is already cooked, this version comes together faster than poke made with raw fish, which makes it a good starting point for beginners. Edamame adds a pop of green and a little extra protein.
Ingredients
Method
Tap a number to mark a step doneHeat a dry skillet over high heat and char the corn kernels for 4 to 5 minutes, stirring occasionally, until spotted brown in places.
Steam or simmer the rice until tender, then fluff it and spread it on a plate so it cools to just warm before building the bowls.
Whisk the soy sauce, sesame oil, and rice vinegar together in a bowl.
Add the chopped shrimp and red onion to the bowl and toss to coat, letting it sit for 5 minutes.
Divide the rice among four bowls and top with the seasoned shrimp.
Scatter the charred corn, mango, and edamame around the shrimp.
Sprinkle with sesame seeds and serve with lime wedges on the side.
Kitchen note
Char the corn a few minutes ahead so it has time to cool slightly before it goes on top of the other cold ingredients.
