Grilled Corn Sheets with Scallion Vinaigrette

1. 1

   Heat the grill to high.

2. 2

   Remove the corn from the water and shake off the excess water.

3. 3

   Put the corn on the grill, close the cover, and grill, turning every 5 minutes, until the kernels are tender when pieced with a paring knife, about 15 to 20 minutes.

4. 4

   While the corn is cooking, whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined.

5. 5

   Slowly whisk in the oil until emulsified.

6. 6

   Stir in the scallions and set aside.

7. 7

   Stand the corn upright on its stalk end and carefully cut down the sides of the cob with a sharp chef's knife, trying to keep the corn in sheets.

8. 8

   Carefully transfer the corn to a platter and drizzle with the vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.