Charred Corn Husk Oil Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 cup
- 1 cup vegetable oil
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 3 tablespoons fresh lemon juice
- kosher salt, freshly ground pepper
- 1 ear of corn, in husk
- 5 ounces firm tofu, drained, cut into pieces
- Carbohydrate 28 g(9%)
- Fat 119 g(183%)
- Fiber 3 g(14%)
- Protein 13 g(27%)
- Saturated Fat 8 g(41%)
- Sodium 679 mg(28%)
- Calories 1194
Preparation Preheat broiler. Shuck corn, reserving husk; discard silk and set aside corn for another use. Place pieces of husk in a single layer on a broilerproof baking sheet. Broil until charred and blackened in spots, about 4 minutes. Let cool slightly. Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil). 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). DO AHEAD: Charred corn husk oil can be made 1 week ahead. Cover and chill.
Preparation Preheat broiler. Shuck corn, reserving husk; discard silk and set aside corn for another use. Place pieces of husk in a single layer on a broilerproof baking sheet. Broil until charred and blackened in spots, about 4 minutes. Let cool slightly. Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil). 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). DO AHEAD: Charred corn husk oil can be made 1 week ahead. Cover and chill.
