Corn Serving Tip Recipe Video
Ingredients
| Red corn | 1 | |
| Bacon fat | 1⁄4 Teaspoon | |
| Pure olive oil | 1 Tablespoon | |
| Shallot | 1 , sliced | |
| Diced tomato | 2 Tablespoon | |
| Kosher salt | To Taste | |
| Black pepper | To Taste | |
| Heavy cream | 2 Tablespoon | |
| Fresh thyme leaves | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 271 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 4.8 g23.8%
Trans Fat 0 g
Cholesterol 21.1 mg7%
Sodium 198.7 mg8.3%
Total Carbohydrates 34 g11.2%
Dietary Fiber 5.5 g21.9%
Sugars 8.7 g
Protein 6 g11.8%
Vitamin A 14.4% Vitamin C 25.2%
Calcium 2.3% Iron 6.7%
*Based on a 2000 Calorie diet
Directions
1. Using a sharp knife cut the stalk off the corn.
2. Slice off the corn kernels, holding the corn cob vertical to the chopping board.
MAKING
3. In a skillet over medium high heat, pour in olive oil, add in bacon fat and allow to melt.
4. Raise the heat, add in the shallot and stir with a wooden spoon.
5. Put in the corn, diced tomatoes, salt and pepper, stir well to mix and allow to cook for 2 minutes.
6. Lower the heat, and pour in the cream, stir and allow to cook for 5 minutes or until corn is tender and still has a slight bite to it.
7. Add in the thyme, stir and turn off the heat.
SERVING
8. Serve hot as desired.
TIPS
While cutting the corn, place a towel on the edges of the table to avoid the kernels going all over.
Save the corn core to make stock or soups.
Chef
