Ingredients: 2 ears fresh corn 1 tablespoon minced shallots 2 teaspoons chopped garlic 3 eggs 2 teaspoons honey 1 teaspoon white vinegar 1 tsp. Southwest Essence Salt and black pepper 1 cup olive oil
Directions:
Place the corn on an open flame. Char the corn for 1 minute on each side. Remove the heat and scrape off the cob. In a food processor, puree until smooth, the corn, shallots, garlic, eggs, honey, vinegar, and Southwest Essence Season with salt and pepper. Add oil in a steady stream until fully emulsified. Chill completely and whisk before serving. Dressing will keep for 2 Days in the refrigerator. Serve with fried eggplant salad.Yields 2 cups