I still remember the first time I tasted shiso. I was around fifteen years old, visiting New York City for the first time, sitting at a sushi counter with a platter I could barely navigate. One bite of that leaf stopped me. It was somehow citrusy and minty, with a soft basil-like sweetness, a whisper of cinnamon, and a clove-like tingle. The flavor felt both completely new and oddly familiar, and it has stayed with me ever since. That same magnetic pull returned when I spotted a dish called Japanese elotes at Bessou in New York’s Pier 57: sweet corn dressed with Kewpie mayonnaise, shiso goddess dressing, and furikake. I knew I had to bring that combination into my own kitchen. The result is this bright, juicy corn salad that I now lean on throughout summer 2026.

The original Bessou dish is built on corn ribs, those clever strips of cob you can pick up like barbecue ribs. I adore them, but for a weeknight salad I find it much easier to cut the corn entirely off the cob. Plus, kernels are easier to dress and eat. My method keeps things fast: I microwave the corn in its husk for about five minutes per batch. This lightly steams the ears, locks in moisture, and makes the husk and silk slip right off. After the corn cools enough to handle, I lay each cob flat on the cutting board and slice off the kernels horizontally. That yields a mix of individual kernels and chunky little clusters, which gives the salad more texture and makes some bites feel substantial.

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For the shiso, I skip blending it into a dressing and instead cut the leaves into a delicate chiffonade. Raw green shiso brings its bright, aromatic flavor right to the front of the salad. Purple shiso works beautifully as well. Because I am completely obsessed with the herb, I usually add extra after tasting; if you are a fellow shiso lover, do the same.

I keep the Kewpie mayonnaise from the restaurant version because it brings a gentle sweetness, a thinner, glossier texture, and a subtle umami lift that standard mayonnaise does not quite match. Fresh lime juice cuts through that richness and echoes classic Mexican elotes and esquites. Sliced scallion greens add a mild onion crunch. Furikake, the Japanese rice seasoning, delivers savory seaweed and sesame pops. Most furikake blends will work here, but if yours is on the salty side, hold back on additional salt until the end. The version I tasted at Bessou had nutritional yeast, which gave it a funky, almost cheesy depth, so I’ve included that as an optional add-in.

Here’s the simple blueprint:

  • 6 ears fresh corn on the cob 🌽

  • 1/2 cup sliced scallion greens

  • 1/3 cup chiffonaded fresh shiso leaves, plus more to taste 🌿

  • 1/4 cup Kewpie mayonnaise

  • 1 1/2 tablespoons fresh lime juice 🍋

  • 2 tablespoons furikake, plus more for garnish

  • 1 tablespoon nutritional yeast, optional

  • Kosher salt, to taste

To make it, cook the corn in its husk in the microwave in two batches on high until tender, 5 to 6 minutes per batch. Let the ears cool slightly, then cut the kernels from the cobs. You should end up with about 4 cups of kernels. In a large bowl, stir the corn together with the scallions, shiso, Kewpie mayo, and lime juice. Add the furikake and nutritional yeast, if using, then taste and season with salt if needed. Garnish with additional shiso and furikake, and serve with lime wedges. The whole thing comes together in about 15 minutes, which makes it perfect for hot summer evenings when I do not want to linger over the stove.

This salad is a fantastic side for grilled chicken, pork chops, steak, fish, or tofu. I have also turned it into a full meal by adding store-bought seasoned baked tofu and cold soba noodles. Sliced cherry tomatoes, creamy avocado cubes, and crisp cucumber all make excellent additions. Leftovers keep well in an airtight container in the refrigerator for up to three days, and the corn can be cooked and cut up to 24 hours ahead if you want to get a head start. If corn season is not at its peak, frozen kernels can work in a pinch, though fresh sweet corn is the real star here. I cannot imagine a summer without this salad now. Thank you, Bessou, for the inspiration.