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Nifty Way To Serve Pan-Roasted Sweet Corn
A photo of cornhusks filled with pan-roasted corn recently caught our attention. Using husks as serving vessels is a fun idea for a summer BBQ.
Plus, food writer Daniel Neman serves up new ways to cook corn.
“Pan roasting is a little more work, but it makes the corn a little sweeter because it caramelizes. It has a nuttier and earthier taste, and it adds depth,” says Neman. His goal as a food writer for the St. Louis Post-Dispatch is to help home cooks like himself elevate their cooking.
He came up with 4 recipes using the corn, which all start by cutting the kernels off the cob and cooking the corn in butter over medium heat, stirring often for about 20 to 25 minutes until the corn has small brown spots. From there he creates sauces for pasta or with chicken. He also adds the corn to salsa with other pan-roasted vegetables.
Serving pan-roasted corn in husks makes the dish unique. Slit the husk carefully before removing the ear. He adds that one husk holds a lot of corn, so filling it would make a very large serving of the recipe reprinted here for FARM SHOW readers.
Contact: Daniel Neman, dneman@post-dispatch.com.

Chicken with Roasted Corn Sauce (serves 4)
1 ear of corn
2 tsp butter (divided)
1 garlic clove, mashed
1/2 cup dry white wine
1/2 tbsp Dijon mustard
1/2 cup heavy whipping cream
Salt and pepper
2 skinless, boneless chicken breasts, cooked

Cut kernels off ear of corn. Melt 1 tsp butter in skillet over medium-high heat, add corn and cook stirring frequently until kernels develop brown spots, 20-25 minutes. Set aside.
Melt the remaining tsp of butter, add garlic until fragrant, 30-60 seconds. Add wine and mustard and stir until combined. Simmer until liquid is nearly evaporated. Add cream and corn and simmer for 1-2 minute. (Note: if using a lighter cream, don’t simmer, just heat.) Season with salt and pepper. Slice chicken crosswise and spoon sauce over to serve.

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2021 - Volume #45, Issue #4