Corn Milk and Tomato Vinaigrette

By • August 22, 2014 0 Comments

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Corn Milk and Tomato Vinaigrette

Author Notes: Good summer corn is a beautiful thing. Sadly, when cut corn is required for a recipe, one of the best parts often goes to waste. Instead of throwing away the cob, and the amazingly flavorful corn milk it contains, I use this recipe to throw together a healthy (and vegan friendly) dressing.Derek Laughren


Makes about a quart

  • 20 Ears of corn, cooked, kernels cut off
  • 1-2 Beefsteak or other med/large, brightly colored tomatoes
  • 1/2 cup White Balsamic Vinegar
  • 1 cup High quality extra virgin olive oil
  • 1 Clove of garlic
  • Salt and pepper to taste
  1. This is somewhat of a 'not recipe', so feel free to adjust quantities as necessary for consistency and flavor. This is technically part coulis, part vinaigrette, so other fruits and vegetables can be added or substituted to make a dressing to your liking.
  2. Using the back of a chef's knife, scrape the cobs of corn to release the milky juice and bits of corn remaining. This can be done on a cutting board rested in a sheet pan to help you collect all the juice and contain the mess. Discard the cobs (or use them for stock) and put the corn milk into a blender.
  3. Roughly chop the tomato (and other vegetables or fruits, if using them) and add to the blender along with the clove of garlic.
  4. Add the vinegar and puree until smooth.
  5. With the blender running, drizzle in the olive oil until the desired consistency and flavor is achieved. You should be able to taste the olive oil, but it should not overwhelm the flavors of your produce.
  6. Remember, this recipe is all about utilization and tinkering. You can add vinegar or oil to taste until the flavors are balanced. Season with salt and pepper. Serve with greens that have a little bit of a kick to them. A spring mix with arugula, radish greens, mustard greens, etc., works well.

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