Spicy Corn Stew

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
    • 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

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Shuck the corn and cut the kernels off the cobs. Reserve the corncobs and kernels separately.
  2. 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.
  3. 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.
  4. Add the corn kernels and cook for 3 to 5 minutes. Remove and discard the corncobs and bacon.
  5. 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.

50 minutes

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