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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
I got this idea from the brilliant writers of "Ideas in Food" - who commented on their blog a few years ago that really fresh sweet corn produces so many of it's own juices that you can cook the corn in them. I loved the idea, and it's become one of my favorite ways to eat corn in the summer - it has a lovely texture and the most intense corn flavor. Like polenta, I finish mine with a pat of butter and a little bit of grated parmesan. I also like to add roasted garlic and some chopped chives...but leave those out if you're looking for pure corn flavor. —Erin Jeanne McDowell
Ingredients
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6
cobs corn
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salt, to taste
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lots of freshly ground pepper
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2 cloves
roasted garlic, smashed to a paste (optional) (10 g)
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1 tablespoon
butter (14 g)
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2-3 tablespoons
freshly grated parmesan cheese (14-21 g)
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3 tablespoons
chopped chives (optional) (9 g)
Directions
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Cut the corn from the cob, making sure to cut as closely to the cob as possible, cutting over a pot or bowl so that any and all juices from the corn are utilized.
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Stew the corn over low heat, stirring occasionally. The corn will soften, and the liquid will become thick. Add the smashed garlic and continue to cook until the mixture resembles the texture of polenta, 20-30 minutes.
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Season with salt and pepper. Finish with a pat of butter and a sprinkling of Parmesan. Stir in the chives, if using.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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