This great Italian dish is the perfect combination of wine and corn.

This recipe for Mais nel Vino Bianco will compliment any holiday feast. You can pair it with turkey, pork roast, or country ham. You can serve the same white wine to accompany the meal that you used to cook the corn. Don't make too much, as this is not a "next day" dish.

Ingredients

• 3 cups of fresh corn cut from the cob (do not use canned corn)
• 1 - 1 1/2 cups dry white wine
  1 Tbs onion, minced
• 2 bay leaves
• 1 tsp salt
• 1 Tbs Italian parsley, minced
• black pepper, freshly ground, use a course grind

Directions

1. Place the corn, white wine, bay leaves, onion, and salt in a pot and bring to a low boil.
2. Reduce the heat and simmer until wine is reduced by half.
3. Drain the corn and reserve the liquid.
4. Put the corn in a serving dish.
5. Discard the bay leaves.
6. Return the liquid from the corn to the pot.
7. Simmer the liquid until you have about 1/4 to 1/3 of a cup remaining.
8. Pour the liquid over the corn.
9. Add the parsley and an abundant amount of black pepper.

Note: You may be wondering where you'll get fresh corn in the winter months. There is a third option after fresh or canned corn--frozen. Purchase frozen corn on the cob to prepare this dish.
Prior to 1492, wheat, wine, and olive oil were the "three sisters" of Italian cuisine. Italians embraced the three sisters of the "New World," corn, beans, and squash, as well as their cousins the tomato and the pepper. It's hard to imagine Italian food without these essentials.