Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor, that is ideal for grilling. In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the negi until the skins are charred and the center is tender. Served on top is a delicious Corn Salsa, with peppers, scallions, chipotle chilies, cilantro, lime juice, and olive oil.