ROASTED CORN WITH GARLIC-PARMESAN SPREAD

Bon Appetit / June 1980 – Barbecue! Article
ROASTED CORN WITH GARLIC-PARMESAN SPREAD
ROASTED CORN WITH GARLIC-PARMESAN SPREAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups chicken stock

  • 20

    large garlic cloves, unpeeled

  • 2

    egg yolks, room temperature

  • 2

    tsp Dijon mustard

  • 1/4

    tsp chopped garlic

  • Juice of 1 lemon

  • Dash of salt

  • 1

    cup oil, room temperature

  • 1/2

    cup freshly grated Parmesan cheese

  • Young corn in husk

  • Softened butter

Directions

Combine stock with garlic cloves in small saucepan and bring to boil. Let boil 10 minutes. Drain, reserving stock for another use. Rinse garlic under cold water and drain well. Slip off skins. Transfer garlic to processor. Add yolks, mustard, chopped garlic, lemon juice and salt and mix until pale yellow and creamy. With machine running, gradually add oil through feed tube in thin steady stream, stopping machine occasionally to see if oil is absorbed. Add cheese and mix briefly just to combine. Prepare fir and let coals burn down until just moderately hot. Gently strip back husks from corn and remove silks. Rinse corn under cold water and pat dry with paper towels. Spread each ear with a bit of butter and then reassemble husk, twisting top to seal. Roast 20 minutes, turning often. Spread can be prepared several days ahead and refrigerated. It can also be used as a dip for assorted raw vegetables.

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