End of summer + sweet corn. Need we say more? This recipe from Ina Garten’s “Cook Like a Pro” Cookbook is the most glorious side to go with your backyard grill feast or neighborhood cookout. Enjoy!
Ingredients:
6 tablespoons (3/4 stick) unsalted butter
1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 shallots)
8 cups white or yellow corn kernels (8-12 ears)
1/4 teaspoon chipotle Chile powder
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly grated Italian Parmesan cheese
Directions:
Heat the butter in a large (12-inch) sauté pan over medium heat, add the shallots, and cook for about 5 minutes, until tender and fragrant. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm. Off the heat, stir in the lime juice and Parmesan. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Maxwell’s Tip: We also love to throw the corn on a hot grill for 8 minutes instead of cooking on the stove, shaving the freshly grilled kernels off into the sizzling pan, and cooking just for 2-3 minutes until all of the flavors combine!