Corn Salad

6 ears of sweet corn
2 tbsp. butter
1/3 cup diced sweet red pepper
1/3 cup diced cucumber
1/4 cup diced green onion
3/4 cups olive oil
2 cloves garlic
2 tbsp. honey
1/4 cup balsamic vinegar
Kosher salt, pepper
2 tbsp. dijon mustard

Soften butter and spread along each ear of corn. Wrap corn in foil and grill, turning periodically, for approximately 40 minutes over medium heat. Allow corn to cool completely, then use a knife to cut off the kernels (hold the ear upright, then remove the kernels top to bottom). Mix with the vegetables. In a mini-Cuisinart or using an immersion blender, blend honey, mustard, vinegar, salt, pepper, garlic and oil. Toss most of the dressing with the corn mixture and allow to stand for about 30 minutes. Taste to see if you need to add the remaining dressing before serving (you can also reserve some dressing to serve this salad the next day).

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