by apartmentcooker
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apartmentcooker's Notes:
Expand6 cobs corn Ask a question about this ingredient
salt, to taste Ask a question about this ingredient
lots of freshly ground pepper Ask a question about this ingredient
2 cloves roasted garlic, smashed to a paste (optional) Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
2-3 tablespoons freshly grated parmesan cheese Ask a question about this ingredient
3 tablespoons chopped chives (optional) Ask a question about this ingredient
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.
Ask a question about this stepStew 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.
Ask a question about this stepSeason with salt and pepper. Finish with a pat of butter and a sprinkling of Parmesan. Stir in the chives, if using.
Ask a question about this stepthanks!
i actually thought of you when posting this - i thought it was right up your alley!
let me know what you think!
You recipe sounds delicious as well! I'll have to test out your cooking method. Yum!
so glad you posted yours too! and i'm a sucker for anything with an egg on top - so your picture made me drool!
This looks heavenly, and I love the idea of stewing the corn in its own juices.
thanks! it really is all about the corn, which is so great when you have the good stuff!
Peter works for food52 and thinks up ways to make the website better.
Love this! ;o)