5 ratings

Grilled Corn Dressing

The best way to eat it is on top of green beans and nectarines
corn dressing
Umbrella Los Angeles

This recipe is from eclectic American restaurant Norah in West Hollywood, contributed by Executive Chef Mike Williams. Norah's cuisine is seasonal and mainly locally sourced. This recipe creates a versatile sauce that is great on salads, cooked vegetables, chicken and fish. The chef's recommended way to eat it is on top of green beans and nectarines.

To complete the dish per the chef's recommendation, blanch some green beans in salted, boiling water until tender but still al dente, then shock in ice water. Toss cooked green beans with corn dressing, then top with raw nectarines, purslane, crispy shallots, and toasted sesame seeds.


  • 4 Cups grilled corn kernels, removed from cob
  • 1/4 Cup sliced shallots
  • 1 Teaspoon chopped garlic
  • 1/2 Cup rice wine vinegar
  • 1/2 Cup champagne vinegar
  • 1 Tablespoon dijon mustard
  • 1 egg yolk
  • 1 Cup buttermilk
  • 1 Cup neutral flavored oil (we use grapeseed, but canola or olive oil would work fine)
  • Salt and pepper, to taste


Combine all ingredients except the oil in a blender and puree until smooth.

While the blender is still running, slowly stream in the oil.

Taste dressing, and season with additional salt and pepper as needed.