Name: Ensaladang Mais (Grilled Corn Salad)
Total time: 30 min
Ingredients: 4 corn, husked; 1 tablespoon canola oil; .25 cup coconut vinegar (see Tip) or cider vinegar; 2 tablespoons granulated sugar; 1 tablespoon ginisang bagoong or fish sauce (see Tip); 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 2 plum tomatoes, diced; 1 medium onion, diced; 1 medium green bell pepper, diced; 1 jalapeño pepper, minced; 1 teaspoon chopped peeled fresh ginger

Ensaladang Mais (Grilled Corn Salad)

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The Spanish introduced the cultivation of corn to the Filipino island of Cebu in the 1700s. This propelled the vegetable to staple status not just in that province, but throughout the country. Yana Gilbuena features this dish in her pop-up kamayan dinners showcasing her culture's cuisine. Read more about Gilbuena and the pop-up kamayan dinners.

By Yana Gilbuena

Published on June 11, 2021

Ensaladang Mais (Grilled Corn Salad) — Photo: Jenny Huang

Active Time:

30 mins

Total Time:

30 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Heart Healthy High Fiber Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

4 corn, husked
1 tablespoon canola oil
¼ cup coconut vinegar (see Tip) or cider vinegar
2 tablespoons granulated sugar
1 tablespoon ginisang bagoong or fish sauce (see Tip)
¼ teaspoon salt
¼ teaspoon ground pepper
2 plum tomatoes, diced
1 medium onion, diced
1 medium green bell pepper, diced
1 jalapeño pepper, minced
1 teaspoon chopped peeled fresh ginger

Directions

Preheat oven to 425°F.
Place corn on a rimmed baking sheet and coat with oil. Roast until lightly browned, 15 to 20 minutes. Transfer to a cutting board to cool.
Whisk vinegar, sugar, ginisang bagoong (or fish sauce), salt and pepper in a large bowl.
Cut the kernels from the cobs. Add to the dressing along with tomatoes, onion, bell pepper, jalapeño and ginger. Toss to combine.

Tips

Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It's a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables.

Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.

Ginisang bagoong, a fermented seafood paste, is part of a family of Filipino secret-weapon condiments. It gets its brown hue from sautéed garlic and onion. You can use fish sauce instead for a similar vibe.

Nutrition Facts (per serving)

185	Calories
7g	Fat
32g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 185
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 4g	14%
Total Sugars 16g
Protein 5g	10%
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 4mg	1%
Vitamin A 598IU	12%
Sodium 204mg	9%
Potassium 454mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.