This crunchy, salty, sweet, savory coating will make people swoon-it’s that good. This corn makes a perfect pairing for Japanese-Style Barbecued Baby Back Ribs.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a hurry? Instead of poaching the corn, microwave up to four unhusked ears at a time on high until the kernels are crisp-tender (you’ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks.
Loved it, but halved the butter.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?