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Corn Salad Provencal This is a simple and amazing way to prepare and serve corn, and the recipe couldn't be simpler: Corn, Garlic, Thyme, Salt, Pepper and White wine. ! 1 Ear fresh corn per person -- cut off the cob 1 Clove garlic per person -- thinly sliced Fresh Thyme (at least one large bunch) Fresh cracked pepper Salt Dry white wine Olive oil Shuck the fresh corn and cut the kernels off the cob and into a bowl. Use as many ears as people for whom you will be cooking. Peel the same number of garlic cloves: 1 per person. Clean a large amount of fresh thyme. This is the most important ingredient in this recipe. So be generous. In a large skillet, heat up a light coating of olive oil. When the oil is hot, add the corn, sliced garlic, thyme, salt and a large portion of Fresh Cracked Pepper. The Corn will sizzle slightly. Pour in the white wine until you can just see it at the edge of the pan, just below the corn level. Cook corn until done (about 5 - 8 minutes) . Test seasoning and adjust to taste. Serve hot or cold. NOTE: The key to success with this recipe is the thyme and pepper. Use a lot of fresh Thyme and Fresh Cracked Pepper. The dish should be aromatic and peppery!
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The Ultimate Party Chef Ted Weiant (323) 851-0564 / (323) 360-5318
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