America loves and is obsessed with corn, and I happen to have an Italian-American love affair with corn! When it’s in season, we do wild things with it on the menu at Felidia, my flagship restaurant in New York City.
I know you grill it, in and out of the husk, or boil it and simply dress with butter and salt.
But for an alternative, when a delicious pot of tomato sauce is perking on your stove, try plopping in some sweet ears of corn. The sauce will be sweeter and the ear of corn, tangier.
Just shuck the corn
Remove all the silk and rinse the ears
Drop them in the pot of tomato sauce
It’s in and out — 2 minutes will do
And what you’ve got is a delicious new way of eating corn, Italian style!
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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