Author Notes
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
Ingredients
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4
ears of corns
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4 teaspoons
butter
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1 pinch
kosher salt
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1/4 cup
freshly grated Parmigiano Reggiano
Directions
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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.
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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.
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Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens. Season with fresh cracked pepper if desired.
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