I shared this picture of one of our Plated dinners a couple of weeks ago on Instagram and a few people asked for more details on the corn side dish. This Basil Pecorino Corn was so delicious and easy, that I decided to make it again with the summer’s last corn and share the recipe.
- three ears of corn
- 1/8 cup grated pecorino cheese
- 1 T mayonaise
- 1 clove garlic
- coarse kosher salt
- fresh oregano, parsley and basil
Cut the kernels off three ears of corn and saute in a pan with a little bit of olive oil, salt and pepper, for about 3-5 minutes or until corn is tender.
I always use Kosher salt out of a little salt crock when I cook. I pinch and drop in what I want. I find I get a much better feel for how much salt I’m adding as opposed to shaking in some table salt.
Put 1/8 cup of grated pecorino cheese in a bowl…
…add a tablespoon of mayo…
Mince one clove of garlic and sprinkle some coarse kosher salt over it…
Mash the garlic and salt with the flat edge of a knife to make a paste…
Add garlic paste to bowl along with chopped fresh basil, parsley (flat leaf Italian) and basil.
Once corn is tender, dump it in the bowl and stir.
Oh my word. It is creamy and packed with flavor!
While I’m talking about Plated, I wanted to give an updated review now that we’ve been getting meals for a few weeks.
That initial post did cause a bit of a debate, because some of you thought that $12/plate was too expensive for a meal you have to prepare yourself and I totally get that. We’re all in different circumstances, though, and for us, it’s perfect.
We have a seven year old son with Type 1 Diabetes. He is insulin dependent and cannot be left with someone who doesn’t know how to administer insulin and count his carbs. This means that it’s rare for Jeff and I to have a date night. We haven’t been able to leave him with a babysitter since his diagnosis almost two years ago. My parents are the only reason we’re able to take trips or have a night out now and then, but we don’t want to abuse that.
So, Plated is a way for us to have a special, restaurant caliber dinner, at home. We both love trying new farm-to-table restaurants, so this is our way of being able to do that without having to get a sitter.
And all of the food has been restaurant caliber.
I follow the instructions exactly and have learned so many “secret” cooking techniques and ingredients that take each dish to the next level and I have carried over into the rest of our meals. I’ve also tried a lot of spice/flavor combinations that I never had before, so I’m learning more things I like. (Where has Boston bib lettuce been my whole life?!)
I’ve also been pretty impressed with myself! I was sort of dreading cooking skirt steak, because I’ve always heard that it’s a tough cut of meat and, if you don’t get it right, it’ll be like shoe leather. I set my timer and followed their instructions exactly and it turned out great. And now I know how to cook skirt steak.
Here are a couple of upcoming Plated dishes I’ve ordered that I’m really looking forward to…
I think Plated is great for…
- Foodies who want to try new techniques, dishes and flavor profiles
- Someone who wants to learn to cook in a hand’s on way
- The primary “cooker” of the family who’s run out of dinner ideas
I said before that there were no downsides, but I thought of a few and wanted to share them for the sake of balance…
- Because of all of the sauces and ingredients, I notice I do make a lot of dishes! I try to wash them as I go and Jeff will pick up the rest after dinner, so we’ve figured that one out.
- Most of these have not been “quick dinners”. They take me about 30-45 minutes to make, so I have to make sure I time everything well. After being in a “dinner slump” for a few years, it’s helped me find a joy in it again and I think that’s worth the time.
Disclosure: This is not a sponsored posts, but it does contain affiliate links. I am a big fan of Plated and I wanted to share more about it.