Mo Hanh: Grilled Corn with Scallion Oil
Serves: 8 (one ear per person)
Preheat grill to high.
Heat canola oil in a small pan until very hot. Add green onions (scallions) and cook for 40 seconds. Stir in salt. Remove from heat and allow to cool. Oil can be refrigerated for up to 1 week.
Grill corn for 8 to 10 minutes, until several kernels are nicely browned. Serve warm, with the scallion oil for dipping.
Recipe by, PCC Cooks instructor