I believe we purchased the last of the good summer sweet corn last week. It has been a great year for corn, so I can’t really complain, but it is sad to see it go. We mostly eat our corn right on the cob after boiling for three minutes. I just add a little salt to sweet corn and enjoy. For other less flavorful corn, I will eat Mexican style by slathering with a mayo/sour cream mixture, Parmesan and red pepper (plus a squeeze of lime juice). The best thing about corn is that it can be put up for later with little effort. You just shuck, cut off the corn and freeze in bags.
This Summer I have really been enjoying corn and small potatoes in salads (see the blog two weeks ago for Golden Corn Salad). And, I am always looking for a new way to make use of the corn husks. I haven’t started making dolls yet, but last year I made tamales and this year I found a really interesting recipe for Corn Husk Oil Dressing. It is great on a salad with corn and the flavors mix well with the sweet sour taste of sundried tomatoes and sharp cheeses. I tried the original Weinbar recipe with tofu and made my own riff replacing it with Greek yogurt. Both were tasty, but I think I preferred the yogurt for a bit of tartness and a thinner dressing.
Charred Corn Husk Oil Dressing
Husk from 1 ear corn
1 c. veg. oil
5 oz. tofu, drained and cut up (or Greek yogurt)
3 T. lemon juice
2 T. apple cider vinegar
1 T. honey
Salt and pepper to taste
Preheat boiler and lay husks out on cookie sheet in single layer. Broil until charred in spots (about 4 minutes). Tear husk and blend in blender with oil. Strain and you are left with 1 c. infused oil. This will keep in your fridge for at least a week. When ready, blend remaining ingredients with ¼ c. of the oil and serve.
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