Grilled Corn Sheets with Scallion Vinaigrette

Total Time:
45 min
20 min
5 min
20 min

4 servings

  • 8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
  • 1/4 cup rice wine vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced scallion, green and pale green part
Watch how to make this recipe. For the grill corn:
  • Heat the grill to high. Remove the corn from the water and shake off the excess water.

  • Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes.

  • While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside.

  • Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.

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Grilled Corn Sheets with Scallion Vinaigrette