Southwestern sweet corn dressing

1 servings

Ingredients

Quantity Ingredient
2.00 ears fresh corn kernels
1.00 tablespoon minced shallots
2.00 teaspoon chopped garlic
3.00 eggs
2.00 teaspoon honey
1.00 teaspoon white vinegar
1.00 teaspoon southwest seasoning; see * note
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup olive oil

Directions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe which is included in this collection.

Place the corn on an open flame. Char the corn for 1 minute on each side. Remove from the heat and scrape the kernels off the cob. In a food processor, puree the corn, shallots, garlic, eggs, honey, vinegar, and Southwest Spice. Puree until smooth. Season with salt and pepper. In a steady stream, add oil slowly until fully emulsified. Chill for 1 hour before serving. Whisk before serving.

This recipe yields about 2 cups.

RAW EGG WARNING -- The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-06-1997

Recipe by: Emeril Lagasse

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