Corn Tempura with Smokey Chipotle Aoïli

Directions

1Preheat the oven on 300ºF (to keep the tempura poppers warm).

2Place the corn standing up in the center of a bundt cake-pan, and cut the kernels off the cob with a sharp knife. Transfer all the kernels into another large bowl. Set aside. Use your hand or scissor to crush/cut the nori/seaweed into little bits of pieces. Add the torn seaweed to the corn kernels, with 1 Tablespoon of the tempura batter. Toss to evenly coat. Set aside.

3Make the tempura batter. Make sure you use very cold water, and keep it in a bowl over another bowl filled with ice.

4Add JUST ENOUGH batter to the corn kernels so that the batter barely covers the kernels. You may not need all of the batter.

5Add 2 ~ 3 cups of oil into a deep but narrow pot so that you have at least 1 1/2″ deep of oil (the narrower the pot, the less oil you’ll need), and heat over medium-high heat.

6Stick a chopstick into the oil to check the temperature. If bubbles start forming immediately off the edge of the chopstick, the oil is ready. Slowly drop a spoonful of kernel batter into the oil (hold the spoon close to the surface of the oil before dropping to avoid splashing, and also keeps the tempura intact). Flip them a few times in the frying oil until all sides are golden and crispy. Remove with a slotted spoon and place on a rack in the oven to keep warm while you finish working with the rest of the batter.

7Sprinkle with fine sea salt before serving.

Smokey Chipotle Aïoli

1Whisk mayonnaise with garlic powder, lime juice, and chipotle chile powder, to taste. Season with salt and pepper; chill until ready to serve.