Spicy Corn Stew

Name: Spicy Corn Stew
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 5 to 8 ears of fresh corn; 3 tablespoons butter; 4 strips thickly sliced slab of bacon; 1/2 small onion, chopped; 1/2 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

By William Norwich

Total Time: 50 minutes
Rating: 4(8)
Comments: Read comments

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.''

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Ingredients

Yield:4 servings

5 to 8ears of fresh corn
3tablespoons butter
4strips thickly sliced slab of bacon
½small onion, chopped
½cup dry white wine, preferably riesling
2garlic cloves, crushed with the flat side of a knife and finely chopped
1large jalapeno pepper, chopped
2cups chicken broth
12 to 15cherry tomatoes, quartered
1tablespoon finely minced cilantro plus 4 nice sprigs
Juice of ½ lime
Salt and freshly ground pepper

Ingredient Substitution Guide

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Preparation

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

Ratings

4 out of 5

8 user ratings

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Comments

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Amy2 years ago

Didn't care for this at all. The flavor was fine, but it was all corn; no depth or dimension. If you're looking for a corn soup that is basically corn in water & just tastes like corn, then this is your soup. Not making again.

Sweet Swede7 years ago

I have been making this since it appeared in the NYT some years ago. Everyone loves it.

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