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Corn Serving Tip

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Chef Keith Snow demonstrates a creative way to prepare corn "off the cob"
  Red corn 1
  Bacon fat 1⁄4 Teaspoon
  Pure olive oil 1 Tablespoon
  Shallot 1 , sliced
  Diced tomato 2 Tablespoon
  Kosher salt To Taste
  Black pepper To Taste
  Heavy cream 2 Tablespoon
  Fresh thyme leaves 1⁄2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 21.1 mg7%

Sodium 198.7 mg8.3%

Total Carbohydrates 34 g11.2%

Dietary Fiber 5.5 g21.9%

Sugars 8.7 g

Protein 6 g11.8%

Vitamin A 14.4% Vitamin C 25.2%

Calcium 2.3% Iron 6.7%

*Based on a 2000 Calorie diet

Corn Serving Tip Recipe Video