Prep Time
10 Mins
Makes 1 1/2 cups

How to Make It

Whisk together fresh corn kernels, olive oil, fresh lemon juice, minced garlic clove, balsamic vinegar, Creole mustard, and chopped fresh thyme. Season with salt and freshly ground pepper to taste.

Ratings & Reviews

SouthernBorn's Review

July 19, 2010
I made this as an additional salad dressing offering for a family gathering. It was gone before the ranch and Italian! Making tonight and serving over fresh tomato slices. Delish!


April 30, 2017
Last summer I made a lemon vinaigrette (without the balsamic vinegar) to serve over beautiful garden fresh tomatoes and had one small leftover ear of corn. So I cut it off the cob, tossed it with the dressing, and here is the recipe! I've since added the balsamic for a touch more sweetness. It's a keeper!