1 medium ear of tender sweet corn, shucked, silk removed
1/2 cup plus 1 tablespoon corn oil
1 egg yolk
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
freshly ground black pepper
Light a hot fire in a charcoal grill or preheat a gas grill to medium high.
Brush the corn with 1 tablespoon of the corn oil. When the fire is hot, lay the
corn on the rack. Cover and grill, turning occasionally, until the corn is
lightly browned on all sides, about 6 minutes. Let cool slightly, then cut the
corn kernels from the cob. Scrape off any corn juices as well. Measure out 1/2
cup of corn kernels and juices; reserve the rest for another use. In a medium
bowl, whisk together the egg yolk, vinegar, mustard, a pinch of salt and a
grinding of pepper. Gradually whisk in the remaining 1/2 cup of corn oil; the
dressing will thicken. Stir in the corn kernels and juices. Use the dressing
shortly after completion. Makes 1 1/2 cups.