Southwestern Sweet Corn Dressing
2 ears fresh corn
1 tablespoon minced shallots
2 teaspoons chopped garlic
2 teaspoons honey
1 teaspoon white vinegar
1 tsp. Southwest Essence
Salt and black pepper
1 cup olive oil
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