Charred Corn Husk Oil Dressing
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat broiler
2
Shuck corn, reserving husk; discard silk and set aside corn for another use
3
Place pieces of husk in a single layer on a broilerproof baking sheet
4
Broil until charred and blackened in spots, about 4 minutes
5
Let cool slightly
6
Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color
7
Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil)
8
Purée tofu, lemon juice, vinegar, honey, and 1/4 cup corn husk oil in a blender until smooth; season with salt and pepper (reserve remaining oil for another use)
9
DO AHEAD: Charred corn husk oil can be made 1 week ahead
10
Cover and chill
11
Preheat broiler
12
Shuck corn, reserving husk; discard silk and set aside corn for another use
13
Place pieces of husk in a single layer on a broilerproof baking sheet
14
Broil until charred and blackened in spots, about 4 minutes
15
Let cool slightly
16
Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color
17
Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil)
18
Purée tofu, lemon juice, vinegar, honey, and 1/4 cup corn husk oil in a blender until smooth; season with salt and pepper (reserve remaining oil for another use)
19
DO AHEAD: Charred corn husk oil can be made 1 week ahead
20
Cover and chill