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INGREDIENTS
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| 10-12 |
ears
of fresh corn, husks removed |
| 1/2 |
cup
(1 stick) butter, melted |
| 1 |
cup
grape or cherry tomatoes, cut in half |
| 1/2 |
cup
sundried tomatoes in oil, drained and cut into thin slices |
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| Dressing |
| 3/4 |
cup
extra virgin olive oil |
| 2 |
tablespoons
oil from the sundried tomatoes |
| 1/2 |
cup
balsamic vinegar |
| 2 |
cloves
garlic, peeled and finely minced |
| 4 |
large
shallots, peeled and finely minced |
| 3 |
tablespoons
fresh parsley, finely minced |
| 3 |
tablespoons
fresh chives, finely minced |
| 6 |
tablespoons
fresh basil, finely julienned |
| 1/2 |
teaspoon
red pepper flakes |
| 1 |
teaspoon
sea salt |
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METHOD
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Wrap
the corn in aluminum foil. Steam for about 6 minutes on a hot grill,
or in your oven/broiler (at least 4 inches from the heat) in a pan
coated with DuPont SilverStone® non-stick. Using tongs, remove corn
and carefully unwrap foil. Brush the corn with butter and place on
the grill or in your oven/broiler again, turning just to smoke the
corn. Cook for about 4 minutes, allowing the kernels to slightly
brown. Let cool.
While
the corn cools, make the dressing in a small bowl by whisking together
all of the dressing ingredients; set aside. Cut the corn kernels
from the cobs. Mix corn with the
fresh and dried tomatoes and gently toss with the dressing. Serve
immediately.
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