Mon, Dec-22-03, 10:53
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Nequaquam Vacuum!
Posts: 2,019
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Plan: The Zone, Fat Flush
Stats: 178.5/147.5/147.7
BF:more than enough
Progress: 101%
Location: El Cerrito, CA
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olive oil corn!
Although I do agree with many of the things Ms. LoGuercio says in her column (especially the part about the plunger!) I think the one thing she has wrong is that olive oil doesn't taste good on corn (on the cob). It does! It needs a little help, though, but it does:
Skillet Corn on the Cob with Parmesan and Cilantro
fr: Epicurious Food Epicurious-dot-com
4 ears fresh corn
6 T. olive oil
1/3 cup freshly grated parm cheese
1 garlic clove, minced
1 T. fresh lime juice
1 tsp ground cumin
1/2 tsp hot pepper sauce
1/4 cup chopped fresh cilantro
Cook corn in pot of boiling satled water until tender, about 5 minutes. Drain.
Whisk 5 T. oil, cheese, garlic, lime juice, cumin and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 T. oil in large skillet over medium-high heat. Add corn and suate until heated through, turning frequently, about 2 minutes. Brush corn with some parm mixture. Turn corn and bursh with more cheese misture. Cook until coating behins to color, about 3 minutes. Transfer corn to platter. Mix cilantro into any remaining Parm. misture and brush over corn.
Bon Appetit
August 2003
Tracey Medeiros, Atlanta, CA
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