Why violet balsamic?
The phrase "violet balsamic vinegar" was never in my vocabulary until I visited The Olive Scene, a local shop with only the best oils and vinegars available in this area. Upon tasting it I knew I had to buy at least a $6 mini bottle to see what I could create. Tasting the mellow sweetness gave me the hint it would go with just about anything from veggie salads, fruit salads to brush-on flavors for meat. However, I wanted to find something truly distinguishable.
Hearkening to art history courses in high school and college, I remembered colors have opposites; therefore, the opposite is complementary. So, I thought the best balsamic to brush on the golden yellow corn was the violet infused.
I have to say, it was some of the best corn I've ever had using this technique and vinegar.
I'm unsure and do not care if my color/flavor theory will hold in any scientific or gastronomic circles. I'm elated it's given my husband and I a distinct flavor for a seasonal treat.
preheat oven or closed grill to 300 - 400 degrees F
Shuck corn and put in bowl or bag to soak the ears for at least 30 minutes.
Combine 1 part olive oil and two parts violet balsamic or regular balsamic in small bowl. Mix well each time you brush the corn.
Set each corn ear in it's own square of tin foil. Brush well mixed vinaigrette onto and between kernels.
For grill: wrap in foil and set on top grate, closed lid on low (about 300-400), for 40 minutes
For oven: preheated oven (between 300 - 400) for 30 - 40 minutes