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Corn Serving Tip

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Chef Keith Snow demonstrates a creative way to prepare corn "off the cob"
Ingredients
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
8. Serve hot as desired.

TIPS
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: 
Easy
Cuisine: 
American
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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