- 3 tablespoons unsalted butter
- 1 small onion, coarsely chopped
- One 3-ounce piece of slab bacon
- 1/2 cup white wine, preferably Riesling
- 2 garlic cloves, chopped
- 1 large jalapeño, minced
- 2 cups chicken stock or canned low-sodium broth
- 6 ears fresh corn, shucked and kernels cut from the cobs, cobs reserved
- 1/2 cup diced peeled tomato
- 1/4 cup finely chopped cilantro, plus 4 cilantro sprigs
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
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 boil over moderately high heat, stirring occasionally, until reduced by half, about 1 1/2 minutes. Add the garlic and jalapeño 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.
Add the corn to the skillet and simmer over moderate heat, stirring frequently, until tender, about 15 minutes. Remove the bacon.
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.