When you grate corn on the large holes of a box grater, you get a lot of creamy milk from the corn, so no dairy cream is necessary for this version of what is usually a very rich dish. If the corn is sweet, as corn should be, I prefer to let the dish stand alone with no additional flavorings; that’s why I’ve made the shallot or onion and the herbs optional.
Ingredients
- 4 large ears of corn, husked
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot or red onion (optional)
- Salt to taste
- 2 to 3 teaspoons minced fresh herbs such as sage, tarragon, thyme, chives (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
210 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 15 milligrams cholesterol; 9 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add shallots if using. Cook, stirring, until shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Taste and adjust salt. Stir in the remaining tablespoon of butter and remove from the heat. Serve hot, garnished with fresh herbs if desired.
- Advance preparation: This is best served right away.
About 20 minutes
Dining and Cooking