|roasted corn vinaigrette ready to dress your salad|
1 cup fresh raw corn kernels ( about 2 large ears), cobs reserved
2 Tbs olive oil
salt and pepper
3/4 cup rich chicken stock
1/4 cup dry white wine
1 1/2 Tbs shallots, minced
2 Tbs sherry vinegar
1 tsp serrano chile seeded and minced, red pepper flakes will do too
Roast the corn: Toss the corn with 1 Tbs olive oil. Salt and pepper
Roast on a baking sheet in one layer at 375 deg for 12-15 minutes until the corn gets a little color.
Reduce the sauce: Combine the stock and the wine. Break the cobs and add to the liquid. Bring the liquid to a boil, lower the heat to a simmer and reduce by half. Strain the liquid and discard the cobs. Let the liquid cool.
Combine: In a large bowl whisk the reduced stock, shallots, sherry vinegar, chili and the remaining 1 Tbs of olive oil. Stir in the roasted corn. Season with salt and pepper
Note: In the end I wanted more liquid so I added olive oil and sherry vinegar in a 2/1 ratio. So considering halving the corn or doubling the liquids.