Grilled Corn Sheets with Scallion Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 605
- Total: 45 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 20 min
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
Directions
- 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.