My F&W
quick save (...)
Butter-Braised Corn with Dried Shrimp
© Eric Wolfinger

Butter-Braised Corn with Dried Shrimp

  • SERVINGS: 4 to 6
  • FAST

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

  1. 10 small dried shrimp
  2. 4 tablespoons unsalted butter
  3. 5 scallions, white and green parts thinly sliced separately
  4. 1 red Thai chile, thinly sliced
  5. 6 ears of corn—shucked, kernels cut off the cobs
  6. 2 teaspoons sugar
  7. 2 teaspoons Asian fish sauce, preferably nuoc mam (See Note)
  8. Salt
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.