This is the sort of recipe I want to tell everyone about. It hails from La Toque in Napa Valley but much to my surprise calls for no sort of restaurant magic during preparation — just a box grater, a little butter, and a sauté pan. It’s the kind of thing I could eat every night for dinner with sautéed greens or with a poached egg or just on its own with some cracked pepper and parmesan cheese. Before the season ends, I hope to try it with some sautéed mushrooms, too, which is how they serve it at La Toque. —Alexandra Stafford
ears of corns
freshly grated Parmigiano Reggiano
In This Recipe
Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
Melt the butter in a small or medium sauté pan over medium heat. Add the grated corn and season with a good pinch of salt. Sauté over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens. Season with fresh cracked pepper if desired.