Mireille Johnston

Maïs en Salade

Corn Simmered in White Wine, Served Cold

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Everywhere in France, corn is used for feeding animals, but in Nice it is prepared in many exciting ways for human enjoyment. We use it in polente, eat it cold with vinaigrette and with little shrimp, or prepared in the following manner (this dish looks lovely in a plateau de hors-d’oeuvre variés).

Ingredients

  • ⅓ cup olive oil
  • 6 scallions, minced
  • 2 garlic cloves, peeled and sliced in half

Method

Heat the olive oil in a heavy-bottomed pan and add the scallions, garlic pieces, lemon juice, peppercorns, salt, bay leaves, and thyme. Cook over a high flame for 5 minutes. Lower the flame and add the corn and wine. Simmer, uncovered, for 5 more minutes. Chill for at least 3 hours.