Move over Mexican Street Corn because my “Italian Style” corn in my opinion is better. It is simple to do and I promise you are going to love the flavors.
For this recipe I use Teresa’s Tuscan Spice. It is available on my website shop and it can be a fabulous addition to your kitchen. I use it on everything from salads, to fish, to potatoes, to steak…even olive oil bread dip. The possibilities are endless. But if you don’t want to purchase the spice you can use an Italian Spice Blend from your supermarket
Italian Style Corn
(Serves 4)
Ingredients
2.5 lbs Corn
Salt for Boiling Water
3 tsp. Italian Spice Blend- I use Teresa’s Tuscan Spice
5 tbsp. Butter
2 tbsp. Olive Oil
Pecorino Romano
Method
Bring pot water to a boil and add in 2 tbsp. Of butter and some salt (I use about 1 tablespoon).
Boil the whole piece of corn for 20 minutes.
Before the corn is finished remove some of the water with a glass cup.
Drain the corn. Cool slightly and cut each corn piece in half.
In the same pot melt 3 tbsp. butter and olive oil. Add in Teresa’s Tuscan Spice.
Add the corn back in and coat with the butter mixture.
Add in about 2 to 3 tbsp. of the reserved water to give it more “juice.”
Serve topped with grated Pecorino Romano.
Please note: I do not add salt to the olive oil/butter mixture. I find that the corn water and the Pecorino have enough salt for me. However, if you like your corn a little more salty you can add it then. I suggest about ¼ teaspoon.