Ingredients

• 1 ear of corn, in husk
• 1 cup vegetable oil
• 5 ounces firm tofu, drained, cut into pieces
• 3 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Kosher salt, freshly ground pepper

Instructions

1. Preheat broiler. Shuck corn, reserving husk; discard silk and set aside corn for another use. Place pieces of husk in a single layer on a broilerproof baking sheet. Broil until charred and blackened in spots, about 4 minutes. Let cool slightly.
2. Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil).
3. Purée tofu, lemon juice, vinegar, honey, and 1/4 cup corn husk oil in a blender until smooth; season with salt and pepper (reserve remaining oil for another use).
4. DO AHEAD: Charred corn husk oil can be made 1 week ahead. Cover and chill.