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Butter-Braised Corn with Dried Shrimp

  • Total Time:
  • Servings: 4 to 6

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

KEY: Summer, Asian, Vietnamese, Side Dishes, Fast

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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

How to make this recipe

  1. Put the dried shrimp in a bowl and cover with hot water. Let stand for 30 minutes. Drain and finely chop the shrimp.
  2. 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.

Notes

Nuoc mam is the word for fish sauce in Vietnamese. Some brands we like are Flying Lion, Three Crabs and Squid.

Photo © Eric Wolfinger Published September 2012

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493915 recipes/butter-braised-corn-with-dried-shrimp 2013-12-06 summer|asian|vietnamese|side-dishes|4|6|fast september-2012 recipes,butter-braised-corn-with-dried-shrimp 493915
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