search barefoot contessa

Chipotle Parmesan Sweet Corn

  • 6 tablespoons (¾ stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears)
  • ¼ teaspoon chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon freshly grated Italian Parmesan cheese

Heat the butter in a large (12-inch) sauté pan over medium heat, add the shallots, and cook for about 5 minutes, until tender and fragrant. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm. Off the heat, stir in the lime juice and Parmesan. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Cook Like a Pro Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina