Charred corn ribs from Atago with Calabrian chili - tarragon lemon vinaigrette

preparation

Vinaigrette

1. In a bowl, mix Calabrian chili paste, lemon juice, finely chopped garlic, shallot, salt, and pepper, then slowly whisk in the neutral oil until a smooth vinaigrette forms.

2. Finally:
   Fold in 1–1½ tbsp finely chopped tarragon.

3. Let the sauce rest for 10–15 minutes so the chili, lemon, and tarragon can combine.

Corn over open fire

1. Lightly oil and salt 4 ears of corn.
2. Place directly on the Atago grill grate over high heat and roast for 8–10 minutes, turning frequently.
3. The kernels should blister and char in places for extra depth of flavor.
4. Let cool briefly.

Cutting corn ribs

1. Place the corn upright on a board and use a sturdy knife to cut lengthwise:
   first halve, then cut each half again lengthwise to create long corn ribs.

Pan finish

1. Heat a forged pan very strongly over the Atago.
2. Place the corn pieces cut-side down and roast for 2–3 minutes until caramelized and slightly curled.
3. Add a few spoonfuls of vinaigrette directly into the pan and toss briefly so the sauce mixes with the roasted iron flavors.
4. Serve immediately from the pan.

To finish:

1. fresh tarragon leaves
2. finely grated lemon zest

3. Optional but highly recommended: crumbled feta over the hot corn.