Serves 4 people
It’s poetic license to call something that cooks so briefly a stew, but whatever you call it, this is the answer when you’ve had your fill of plain corn on the cob. Fresh corn and cilantro are crucial.
3 T. unsalted butter
1 small onion, coarsely chopped
3 oz. slab bacon
½ C. white wine, preferably Riesling
2 garlic cloves, chopped
1 large jalapeno, minced
2 C. chicken stock
6 ears fresh corn, shucked and kernels cut from cobs, cobs reserved
½ C. peeled tomato
¼ C. finely chopped cilantro, plus 4 sprigs cilantro
1 T. fresh lime juice
Salt and freshly ground pepper
1. In a large deep skillet melt 2 tablespoons of the butter over moderate heat. Add the onion and bacon and cook, stirring, until the onion is softened but not browned, about 5 minutes. Add the wine and bring to boil over more moderately high heat, stirring occasionally, until reduced by half, about 1-1/2 minutes. Add the garlic and jalapeno and cook, stirring constantly, for 1 minute. Add the chicken stock and corn cobs and cook until the liquid is reduced by half, about 10 minutes. Discard the cobs.
2. Add the corn to the skillet and simmer over moderate heat, stirring frequently until tender, about 15 minutes. Remove the bacon.
3. Swirl the remaining 1 tablespoon of butter into the cooked corn. Stir in the tomato, finely chopped cilantro and lime juice and season with salt and pepper. Ladle the stew into bowls, garnish with the cilantro sprigs and serve hot.