Butter-Braised Corn with Dried Shrimp

Butter-Braised Corn with Dried Shrimp Recipe
Photo: Eric Wolfinger
This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions and fish sauce.

Yield:

4 to 6
Total time: 45 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 45 Minutes

Ingredients

10 (small) dried shrimp
4 tablespoons unsalted butter
5 scallions, white and green parts thinly sliced separately
1 red Thai chile, thinly sliced
6 ears of corn, shucked, kernels cut off the cobs
2 teaspoons sugar
2 teaspoons Asian fish sauce, preferably nuoc mam, (See Note)
Salt

Preparation

Put the dried shrimp in a bowl and cover with hot water. Let stand for 30 minutes. Drain and finely chop the shrimp.

In a large skillet, melt 3 tablespoons of the butter. Add the shrimp, scallion whites and sliced chile and cook over moderate heat until the scallion is softened, about 2 minutes. Add the corn kernels and stir well. Add the sugar and fish sauce and cook, stirring occasionally, until the corn is crisp-tender, about 5 minutes. Stir in the remaining 1 tablespoon of butter and the scallion greens, season with salt and serve.

Note:

Nuoc mam is the word for fish sauce in Vietnamese. Some brands we like are Flying Lion, Three Crabs and Squid.

Katie Kwan,

Food & Wine

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note