Given a choice, I always prefer white corn — the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don’t grow your own, try to find a farmer’s market that sells fresh corn picked that morning.”
- 5 to 8 ears of fresh corn
- 3 tablespoons butter
- 4 strips thickly sliced slab of bacon
- ½ small onion, chopped
- ½ cup dry white wine, preferably riesling
- 2 garlic cloves, crushed with the flat side of a knife and finely chopped
- 1 large jalapeno pepper, chopped
- 2 cups chicken broth
- 12 to 15 cherry tomatoes, quartered
- 1 tablespoon finely minced cilantro plus 4 nice sprigs
- Juice of 1/2 lime
- Salt and freshly ground pepper
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
476 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 15 grams protein; 45 milligrams cholesterol; 406 milligrams sodium
- Shuck the corn and cut the kernels off the cobs. Reserve the corncobs and kernels separately.
- In a medium saucepan over low heat, melt 2 of the tablespoons of butter. Add the bacon and onion, cover and cook 3 to 5 minutes, until the onion is softened but not browned.
- Add the wine and bring to a boil. Add the garlic and jalapeno and boil until the wine is reduced to about 1 tablespoon. Add the chicken broth and corncobs. Simmer for 30 minutes.
- Add the corn kernels and cook for 3 to 5 minutes. Remove and discard the corncobs and bacon.
- Swirl the remaining tablespoon of butter into the corn. Add the cherry tomatoes, minced cilantro and lime juice. Season with salt and pepper to taste. Transfer to a serving bowl and garnish with the sprigs of cilantro. Serve warm.