Grilled Corn Dressing (and Dip)

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2 ears corn
1 large shallot, roughly chopped
2 Tbsp rice wine vinegar
pinch each smoked paprika and sugar (optional, see instructions)
1/2 - 3/4 cups olive oil
salt and pepper to taste


Grill or boil the corn until done. Shuck any remaining husk, and cut the kernels off of the ears. This will yield ~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.