Corn with sage vinaigrette
Makes a generous 1 1/2 cups Note: Save this until corn season From: Joyce White (Star Tribune - 4/21/11)
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- 1 ear(s) fresh corn
- boiling water
- 1 cup(s) olive or grapeseed oil
- 1/4 cup(s) cider or balsamic
- 2 tablespoon(s) fresh sage finely chopped
- 1-2 teaspoon(s) prepared mustard
- 1 clove(s) garlic crushed
- 1/2 teaspoon(s) salt
- freshly ground black pepper
- Husk the corn, remove the silk, rinse and pat dry. Bring a small pan of water to a boil. Break the ear of corn in half and drop into the water and immediately remove the pan form the heat. Set the pan of corn aside.
- Combine the oil, vinegar, sage, mustard, garlic salt and black pepper in a small bowl and whisk briskly. drain the corn, pat dry with paper toweling and then cut the kernels from the cob. Stir the corn into the vinaigrette, mixing well.
- If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
This recipe is a personal recipe added by kimsnorkles and has not been tested or endorsed by MyRecipes.
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Corn with sage vinaigrette Recipe at a Glance
- COURSE: Salads