What the heck is corn milk? It’s the liquid that forms once you strain blended fresh corn kernels along with some of the liquid from the cob (more on this in the recipe) – super fresh and full of flavour!

Ingredients:

• 2 ears of corn
• A mix of fresh market greens (choose the freshest available at your local farmers market, go with greens with bold flavours such as radicchio, arugula, watercress, etc)
• 1 fennel bulb, trimmed and thinly sliced
• 1 tablespoon butter, melted
• ½ garlic clove, minced
• ¼ teaspoon salt
• 1 teaspoon apple cider vinegar

Method:

1. Wash your greens, and set aside
2. Run your knife along the corn ears to remove kernels. Save ¼ cup of the kernels and place the rest in a blender with 1 cup of water. Run the back of your knife over the peeled cob to extract more corn “juice” – make sure juice goes into the blender. Blend the whole thing on high speed until smooth – if it’s too thick to blend, add more water – you want it to have the consistency of a smoothie – not runny.
3. Remove liquid from blender and strain through a cheese cloth or fine mesh – use a spatula to squeeze as much liquid as possible
4. Add melted butter, garlic clove, salt, and vinegar to the strained corn milk and whisk vigorously to incorporate
5. In a bowl place your greens, sliced fennel, the extra corn kernels, and pour corn milk dressing over salad. Toss and serve.

This delicious salad pairs perfectly with our Kale Ricotta Ravioli, Red Wine Braised Beef and Chicken Enchiladas.