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Corn With Olive Oil Garlic and Parsley
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For anyone who didn't grow up in New York City (or any urban center), corn on the cob was likely exclusive to the BBQ. It was easy, tasty and a sure sign that corn season, and therefore summer, had arrived. Simply toss the corn on the grill for a while and you ended up with a delicious side dish. For those who live in Manhattan and likely don't have grills, corn must be boiled and thus it lacks the charred, grill flavor many people love.
This presents an issue, as corn season is in full swing and corn itself is as popular as ever. Delightful modifications are popping up everywhere, for instance the street cart corn at Calexico in Soho. One could easily be left wondering what to do with all this corn, at least if you lack the aid a backyard BBQ or street cart genius.
Luckily, it's easy. To make this classic summer food with a new twist, pick up some corn at your local farmers market. Fresh, locally grown corn was going for 50 cents a piece last weekend at the St. Stephens Greenmarket on 82nd St. and 1st Ave. That's far cheaper then you'll generally find at a neighborhood supermarket.
Ingredients:
- 4 ears corn
- 1 garlic clove, crushed
- 1 cup fresh parsley, chopped
- Olive oil
- Grated parmesan cheese
- Salt and pepper, to taste
Fill a pot with water and bring to a boil. Meanwhile, husk your corn and when the water boils, add the corn and cook for ten minutes (or until tender). Now comes the good part: Heat a skillet with some olive oil and when its very hot, simply char the corn a bit on all sides for about 1 minute total per piece. Then rub each piece with the crushed garlic and cover liberally with olive oil, parsley, parmesan, salt and pepper.
If you don't love these combinations, try any herb or seasoning of your liking. Basil and asiago, or cilantro with cojita.
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