Grilled Corn Sheets with Scallion Vinaigrette

Name: Grilled Corn Sheets with Scallion Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 45 min

Prep: 20 min
Inactive: 5 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 20 min
Inactive: 5 min
Cook: 20 min

Yield: 4 servings

Ingredients

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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

Directions

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.