Summer and corn on the cob are synonymous. But, eating corn on the cob at a dinner gathering can be a bit sloppy. I solve that problem by mixing freshly shaven corn off the cob with diced white potatoes, green herbs, olive oil and garlic. The result is a clean and flavorful accompaniment to your meal. It’s easy to enjoy and leaves your beautiful face intact! Try it at your next New England lobster bake or summer cookout.
5 ears fresh corn on the cob (husked and cleaned)
1 ½ lbs white potatoes (peeled and diced)
3 cloves garlic (whole)
¼ c fresh parsley (chopped)
½ c fresh chives (chopped)
1 T fresh Thyme (chopped)
3 T olive oil
1 t sea salt
¼ t ground pepper
Preheat oven to 375°. Shave the fresh, raw kernels from the cob and place them in a mixing bowl. Add diced potatoes, whole garlic cloves, parsley, chives, thyme, olive oil, salt and pepper. Mix well and place the mixture in a casserole dish. Bake covered for 45 minutes. Serves 6.