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Epicurious

Sweet Corn Poached in Summer Tomato Sauce

After many summers of preparing fresh tomato sauce—and boiling thousands of ears of sweet corn in water—it was only when I was working on the recipes for this book that I had a brainstorm: perhaps I could use the enormous potful of crushed plum tomatoes perking away on the stove to cook up the fresh sweet corn we were having for lunch. . . . Why not?

Ingredients

Preparation

  1. Step 1

    I shucked the corn and removed all the “silk,” rinsed the ears, and dropped four of them in the pot. I covered the saucepan so it quickly returned to a gentle boil, and cooked the ears for about 8 minutes, until the kernels were tender.

    Step 2

    Dripping with sauce, the corn looked beautiful and tasted great—and no one needed butter. In addition, the sauce in the pot gained extra sweetness.

    Step 3

    Try this whenever you make this summer tomato sauce. It’s easy to cook a half-dozen ears of corn when the large batch of tomatoes is cooking for the first time. Or you can reheat a quart or more of finished sauce and poach a couple of ears in it at a time.

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsCornVegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianSummerCookbooks
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