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Categories:Viewed: 46 - Published at: 8 years ago
Ingredients
- 8 ears corn on the cob, silks removed, husks intact, soaked in water for 10 minutes
- 1 head garlic, cloves separated and peeled
- 1/4 cup fresh lemon juice
- 1 tablespoon kosher salt
- 1/2 cup canola oil
- 1/2 cup pure olive oil (not extra-virgin)
- 12 ounces Greek feta, drained, patted dry and finely crumbled
- 1/4 cup finely chopped fresh dill
Method
- Heat a grill to medium.
- Remove the corn from the soaking water, shake it dry a few times and place on the grill.
- Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes.
- Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary).
- With the motor running, slowly add the canola oil and the olive oil.
- Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached.
- Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill.
- Serve immediately.
