ears corn, shucked, soaked in cold salted water for 5 minutes
c rice wine vinegar
heaping T dijon mustard
T chopped chives
Salt & pepper
c extra virgin olive oil
c thinly sliced scallions, green and pale green part
Put the corn on the grill, close cover, and grill, turning every 5 minutes, until the kernels are tender when pierced with a paring knife, for about 15 - 20 minutes. While the corn is cooking, whisk together the vinegar, mustard, honey, chives and S&P to taste until combined. Slowly whisk in the oil until emulsified. Stir in the scallions and set aside. Carefully cut the corn off the cob trying to keep the corn in sheets. Carefully transfer the corn to a platter and drizzle with the vinaigrette.