Caesar Corn

It’s sweet corn season in Vermont and not sure what made me think of it but this combination of Caesar dressing, parmesan, and sweet corn I made for dinner last night was incredible, I’ve been reminiscing about it all day.  I blogged about barbequed corn back in July so what this posting is all about is a super easy fail proof Caesar dressing.  In an empty Ball or peanut butter jar add one whole egg, a chopped garlic clove, an anchovy or squeeze of anchovy paste, a dollop of Dijon mustard, and a half inch of extra virgin olive oil.  Insert your stick blender so it’s resting on the bottom of the jar and blend on high while slowly lifting the blades up through the mixture.  Once it starts to thicken add another half inch of oil, kosher salt, black pepper, and lemon juice, then blend for another ten to twenty seconds.  You could probably use the same technique in a blender or Cuisinart but I've never tried.  Regardless, it’s important to let it sit for fifteen minutes before serving.  You will never buy another bottled Caesar or go to the trouble of whisking again.