5 ears of corn
1/3 cup extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon red wine vinegar
1 teaspoon freshly squeezed lemon juice
1 teaspoon sugar
2 teaspoons grainy Dijon mustard
¼ teaspoon granulated garlic powder
Salt and ground black pepper
How to do it
1. Cook the corn in boiling water for about 10 minutes (or until cooked when a fork tine easily pierces the skin of a kernel)
2. Let the corn cool and then slice the ears of corn into 1 centimeter-wide (half an inch) rounds
3. Whisk the dressing ingredients together and pour over the corn wheels.
Serves about 6. Eat with your hands!