Recipe: Corn with Black Garlic and Parmesan
Summary: The last of the summer corn gets star treatment in a bath of garlicky olive oil and Parmesan. Rich, fruity, savory Black Garlic gives is a complex taste with loads of umami. This is perfect with roast chicken or turkey (Thanksgiving, anyone?).
- Cut the kernels off the corn cobs and put into a microwave-safe container with a lid. You should have about 3 cups of corn (amount is not strictly important; a little more or less is fine).
- In a tiny food processor, whirl the Black Garlic cloves and olive oil until the garlic is very finely chopped. You may also do this step by hand mincing the garlic, or mashing it in a mortar and pestle.
- Stir the garlicky oil into the corn and micro cook it on high for 2 1/2 minutes. Remove from oven, sprinkle with Parmesan cheese, stir and micro cook another 1 minute.
- Taste to see if it needs salt and add a pinch if it does. (Some Parmesan is saltier than others, so you will need to taste it for yourself.)
- Stir and serve.
- Serves 4-5.
Preparation time: 15 minute(s)
Cooking time: 4 minute(s)
Number of servings (yield): 4-5
Culinary tradition: USA (Nouveau)
Other interesting recipes that use Black Garlic
Fried Stuffed Olives with Black Garlic Aioli (I am going to make the aioli for sandwich spread, dip, etc.)
Frieda’s Specialty Produce provided me with Black Garlic to sample. I was under no obligation; all opinions are my own.