Fresh Corn Vinaigrette
  1. 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.)
  2. 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.