Butter-Braised Corn with Dried Shrimp
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
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- 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)
- 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.
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