Grilled corn sheets with spring onion vinaigrette

  • 8 ears corn, silks removed, husks left on, soaked in cold, salted water for 5 minutes
  • 60ml rice wine vinegar
  • 1 heaped tbsp dijon mustard
  • 1 tsp honey
  • 2 tbsps chopped chives
  • Salt and freshly ground black pepper
  • 120ml extra vrigin olive oil
  • 50g spring onions, thinly sliced
For the vinaigrette:
1) Whisk together the vinegar, mustard, honey, chives and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified. Stir in the spring onions and set aside.

For the corn:
1) Preheat the griddle to high. Remove the corn from the water and shake off the excess water.

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

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

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