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Ingredients
- 2 ears Corn
- 1 whole Shallot, Roughly Chopped
- 2 Tablespoons Rice Wine Vinegar
- 1 pinch Each Smoked Paprika And Sugar (optional, See Recipe)
- 3/4 cups Olive Oil
- Salt And Pepper, to taste
Method
- Grill or boil the corn until done. Shuck any remaining husk, and cut the kernels off of the ears. This will yield about 1 cup kernels.
- Place the corn kernels in a blender, along with the rice wine vinegar and shallot. If you boiled the corn, add a pinch each of the smoked paprika and the sugar (grilled corn will have enough smoky sweetness on its own). Add about half the oil and puree until somewhat smooth. Continue to add more oil, stopping when you have a pourable consistency. Adjust seasonings to taste.
