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.
One Year Ago - Healthy Raisin Bran Muffins
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