Suzi's Blog

Caramelized Corn with Shallots from I Love Corn

Summer heat and the drought have taken their toll on our farmers and our food supply. Still, there are options to savor the best of summer: fresh corn. To help you really enjoy corn, take a look at I Love Corn by Lisa Skye [published by Andrews McMeel].

Lisa has gathered sixty recipes from great chefs and cookbook authors from around the country to give us chapters on:

  • Breakfast [Sweet Corn Waffles, Jalapeno Corn Muffins, …]
  • Soups [Sweet Corn Soup, Fresh Corn Gazpacho, …]
  • Starters [Corn Ceviche, Roasted Corn Wontons, …]
  • Mains [Venison with Corn Cocoa and Chipotle Relish, Corn-Poached Halibut, …]
  • Sides [Corn Pudding with Bacon and Leeks, Warm Corn Soufflés, …]
  • Sweets [Cornmeal Cake with Honey and Bananas, Strawberry Corn Pone, …]

From the time you rise until you take that last snack, you can enjoy corn. I’m a big fan of corn side dishes which can provide so much contrast and interest to a meal. And, when I see a recipe that says “caramelized” then I perk up.

I made this caramelized corn with a couple of changes. I did not have shallots, so red onions were a fine substitute. And since “caramelized” implies sweetness, I wanted some heat. So I tossed in a diced poblano with the seeds.

To serve this dish, I used the corn husks arranged in a layer on the plate. It is beautiful to see, to photograph, and to devour.

You can obviously scale this recipe up and I suggest you do. Because the next day you can:

  • Perk it up with lime juice
  • Convert the leftovers into a salsa using some tomato products
  • Sparkle up your scrambled eggs for breakfast

In short, great recipe from a fine book.

Caramelized Corn with Shallots

Yield: 4 servings

Ingredients:

  • 1 tablespoon unsalted butter
  • 4 ears fresh corn, kernels removed, about 3 cups
  • 4 large shallots cut into ½-inch slices
  • Pinch of granulated sugar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh thyme leaves plus 1 large sprig for garnish

Preparation:

In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.

Stir in the thyme and cook for 5 minutes more. Season with salt and pepper to taste. To serve, garnish with the sprig of thyme

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