Chef Keith Snow demonstrates a creative way to prepare corn "off the cob"
Pure olive oil
1 , sliced
Fresh thyme leaves
1. Using a sharp knife cut the stalk off the corn.
2. Slice off the corn kernels, holding the corn cob vertical to the chopping board.
3. In a skillet over medium high heat, pour in olive oil, add in bacon fat and allow to melt.
4. Raise the heat, add in the shallot and stir with a wooden spoon.
5. Put in the corn, diced tomatoes, salt and pepper, stir well to mix and allow to cook for 2 minutes.
6. Lower the heat, and pour in the cream, stir and allow to cook for 5 minutes or until corn is tender and still has a slight bite to it.
7. Add in the thyme, stir and turn off the heat.
8. Serve hot as desired.
While cutting the corn, place a towel on the edges of the table to avoid the kernels going all over.
Save the corn core to make stock or soups.