This is a gem of an idea from Suzie Middleton, author of the cookbook Fresh from the Farm. She presses the corn kernels with a fork to release their flavorful milk, then uses the dressing on grilled roasted fingerling potatoes, fish tacos, sliced tomatoes, and grilled shrimp. I love corn and bacon so I’d crumble some on top of the dish. Seriously, Suzie, what a concept, and love the idea that you can make it a day ahead.
- .50 cup fresh raw corn kernels from about 1 ear
- .25 cup olive oil extra virgin
- 1 tablespoon sherry vinegar
- 2 teaspoons fresh lemon juice or lime
- 2 teaspoons pure maple syrup
- kosher salt
- freshly ground black pepper
- 1 tablespoon sliced fresh chives, cut about ¼ inch long
- Put half of the corn kernels in a medium bowl and use a fork to mash them to release some of their milk. (Depending on the freshness and/or tenderness of the corn, you might have to mash vigorously or only lightly.)
- Add the olive oil, sherry vinegar, lemon or lime juice, maple syrup, ¼ teaspoon KOSHER salt, and several grinds of black pepper. Whisk well. Stir in the remaining corn kernels and the chives. Store any leftover vinaigrette in the fridge and use within a couple days.
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