 |
| Source: Conde Nast Traveler |
I love corn and so I could not resist sharing this recipe with you.
INGREDIENTS
6 ears corn, shucked
Kosher salt
3 Tbsp extra-virgin olive oil
2 medium-hot green or red chiles, preferably Fresno, minced
1 shallot, minced
2½ oz [70 g] feta cheese, crumbled
Juice of 1 lime
¼ cup [7 g] fresh cilantro leaves
PREPARATION
Using a knife, shave the corn kernels off the cobs into a medium bowl and set aside. Working over a small bowl, scrape the cobs with the back of the knife to extract the milk. Set aside the milk. Cut the scraped cobs into 2-in [5-cm] pieces.
In a 1-gl [3.8-L] saucepan over high heat, combine the cob pieces with cold filtered water to cover and season with salt. Bring to a boil, cover the pan, turn the heat to medium-low, and simmer until the stock becomes cloudy and is deliciously corn scented, 20 to 30 minutes. Strain and discard the cobs. Set aside ½ cup [120 ml] of this corn stock and reserve the rest for another use.
In a medium sauté pan over medium heat, warm the olive oil until hot but not smoking. Add the chiles and shallot and cook until tender, but not browned, about 3 minutes. Add the corn kernels and season with salt. Add the corn stock, the milk from the corn cobs, and half the feta cheese and cook until the liquid has reduced slightly, 2 to 3 minutes. Season with additional salt and stir in the lime juice. Remove from the heat and stir in half the cilantro leaves.
Transfer to a serving platter, sprinkle with the remaining feta cheese and cilantro leaves, and serve warm.
Recipe adapted from Gjelina; courtesy of Chronicle Books.
