Butter-Braised Corn with Dried Shrimp

4.0

(2)

2 Reviews

This Asian take on buttered summer corn gets marvelous flavor from dried shrimp, Thai chile, scallions and fish sauce. Slideshow: Great Corn Recipes

By

Food & Wine Editors

Updated on January 24, 2019

Butter-Braised Corn with Dried Shrimp — Photo: © Eric Wolfinger

Total Time:

45 mins

Yield:

4 to 6

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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

Directions

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.