Author Notes
My favorite way to serve corn all summer long. Less messy than gnawing on cobs, no toothpicks or floss needed. I personally love a little heat but swap out red chillies for mini red peppers if you don't. A cheesy, spicy take on a hot-weather favorite. —foodfanatic
Ingredients
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1 tablespoon
Olive oil
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2
shallots, finely diced
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2 tablespoons
Unsalted butter
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4
Ears of fresh corn, shucked and cut off the cob
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1
red Fresno chile, finely diced
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1/3 cup
Shaved Parmesan cheese
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1/4 teaspoon
Dried red chile flakes
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Sea salt and freshly ground pepper to taste
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2 tablespoons
Fresh basil leaves, chiffonade (sliced)
Directions
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Sauté the chopped shallots in the olive oil in a large saucepan over medium heat until softened.
Add the 2 tablespoons of butter, the corn kernels and the diced chile and sauté over medium-high heat until the corn just starts to soften, about 6-8 minutes.
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Add the Parmesan cheese and stir into the corn mixture. Add a pinch of dried red chile flakes, additional salt and freshly ground pepper to taste.
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Remove the pan from the heat and stir in the basil. Serve immediately.
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