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).
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.
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