Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This cobbler substitutes fresh kernels and corn milk for traditional heavy cream, adding texture to a buttery crust. Christopher ...
After cooking, season the cobs with salt and freshly ground black pepper pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe.
Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Mix well until the flour and water have combined fully ...
Her 25-minute recipe for tomato and corn pizza "delivers on every level." "During the week I can’t be bothered with a pizza stone and making my own dough. This recipe relies on store-bought ...