Corn in a garlic butter crust Unverified!

In the copyright-free future I'd be able to share this wonderful photograph with you as it is truly a gem: the corn lies on its own cermic dish whose form follows its youthful self's. Now, older, wiser and a good bit more oily, Madame Corni s presented in her naked, bread crumbed form, her crumbing and flesh slightly seared at points to the point of blackness. --It looks handsomer than most fish you might prepare the same way and the cookbook does suggest using the butter-oil-garlic-pepper spread on french loaf which you'd bake in a moderate 300-350F oven for 30 minutes. They also suggest the same mixture can be used as a panfried garlic crouton base as well. Research: BUT WHAT ABOUT THE FISH?


  • 6 ears corn
  • salt, to prepare water
  • 1 cup butter
  • 2 Tbl olive oil
  • 2 cloves garlic, peeled and crushed
  • 2 tsp freshly ground black pepper
  • 1 cup bread crumbs
  • 1 Tbl chopped parsley


Create a slightly salty bath for the corn and boil the corn until tender. In a shallow dish melt the butter and mix with oil, garlic adn black pepper. In a similar dish, mix the bread crumbs and parsley. Dredge the corn in the butter and then the bread crumbs. Broil under high heat until the bread crumbs are golden.