Tuesday, August 4, 2009

Milk-Steamed Corn on the Cob with Lemon Butter and Parmesan

Milk-Steamed-Corn-on-Cob-Lemon-Butter-Parmesan-tasteasyougo.com
Milk-Steamed Corn on the Cob with Lemon Butter and Parmesan

It's been nearly a week since I've posted anything. If you've been following me on Twitter, then you know I've been a little preoccupied with running lately. Within the last week, I ran my second 5K race (in the pouring rain, over the Brooklyn Bridge) and signed up to run the Philadelphia Half Marathon in November. I also wrote a guest post for Megan's Munchies. But now, it's time to turn my attention back to my own blog, especially since Taste As You Go is turning one in just over two weeks!

Fresh-Corn-tasteasyougo.com
Fresh Corn

One of my favorite vegetables to eat in the summer is corn on the cob, especially when it has been grilled and placed on a plate next to a big piece of barbecue chicken. Unfortunately, living in New York, I don't have access to a grill and grilling corn on a grill pan inside just isn't the same. I thought about roasting the two ears of corn I had, but I didn't want to add more heat to my sweltering apartment, so I scrapped that idea. After thinking about it for a few minutes, I decided to steam the corn.

Rather than steaming the corn in water, I used the rest of the milk I had in the refrigerator to help bring out the natural sweetness of the corn. Had I planned ahead and purchased the appropriate ingredients, after steaming the corn, I would have used the milk as the base of some Potato Corn Chowder. I took a little taste of the milk after removing the corn from the pan -- such flavor!

Milk-Steamed-Corn-on-Cob-Lemon-Butter-Parmesan-tasteasyougo.com
Milk-Steamed Corn on the Cob with Lemon Butter and Parmesan

The corn fit perfectly in a rectangular Palm Leaf Plate that I received from Marx Foods. I received an assortment of these environmentally-friendly biodegradable and compostable plates to try a while ago, and I've been very satisfied with how durable they are. I was concerned that the plate would start to get soggy after holding the hot corn, but it definitely withstood the heat. Eating the corn off the Palm Leaf Plate was way more festive than eating it off one of my regular dinner plates, and it made it feel more like a cookout for me.

To finish the corn, I spread some lemon butter onto the hot ears and then grated some fresh Parmesan cheese on top in lieu of sprinkling salt. The dish just came together beautifully. I love it when that happens!

What do you like to serve at your cookouts?


Milk-Steamed Corn on the Cob with Lemon Butter and Parmesan
Printable Recipe

INGREDIENTS
  • 2 ears fresh corn
  • 1% milk
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon lemon zest
  • Sea salt, to taste
  • Freshly grated Parmesan cheese

INSTRUCTIONS
  1. Place corn in a shallow pan. Pour enough milk into the pan so the corn is half-covered. Bring the milk to a boil.

  2. Lower the heat to medium-low and cover. Cook until just hot, about 10 minutes.

  3. While the corn is steaming, combine butter and lemon zest. Add sea salt, to taste.

  4. When the corn has finished cooking, remove it from the milk. Spread with lemon butter and sprinkle with freshly grated Parmesan. Serve while hot/warm.

Yellow Corn on Foodista

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