Sautéed Corn Four

Name: Sautéed Corn Four
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 4 ears sweet corn, kernels cut off (about 2½ cups); 1 bunch scallions, trimmed (including ½ inch off the green tops),; Kosher salt and freshly ground black pepper; ¼ cup heavy cream or crème fraîche; ¼ cup freshly grated cheese, such as Fontina, cheddar,; Parmigiano-Reggiano, Monterey Jack, or Gouda; 2 ounces pancetta, cut into small dice or lardons and fried until crisp; 1 handful arugula, washed and dried; A few dashes hot sauce, such as Srirach; 1 large or a few small fresh green chiles, seeded, deribbed, and sliced into rings; 4 or 5 radishes, trimmed, scrubbed, and cut into small chunks or wedges; ¼ cup pine nuts, lightly toasted; 1 large lime wedge

5 steps

These four sautéed corn dishes are templates—delicious as written, but also meant to inspire you to create your own combinations. The idea is to simply eat corn every day when it’s in season. The key to cooking corn is to cook it fast, over high heat. It’s better to barely cook it, leaving it on the raw side so it stays sweet and crunchy, than to cook it too long and have it become tough and starchy.

Updated at: Thu, 17 Aug 2023 09:48:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories354.9 kcal (18%)

Total Fat22.9 g (33%)

Carbs32.7 g (13%)

Sugars10.7 g (12%)

Protein12 g (24%)

Sodium468.5 mg (23%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

BASIC

Step 1

Melt the butter in a large s?illet over medium-high heat. Once the butter has melted and the ?oaming subsides, add the corn and scallions and a big ?inch o? salt and some ?e??er and coo?, tossing and sha?ing the corn.

Step 2

A?ter a minute or so, you’ll ?robably see some sugary corn ?uices start to stic? to the bottom o? the ?an. Scra?e those u? with a metal s?atula or wooden s?oon as you coo?. ?hey are really tasty and you want to incor?orate them into the sauté. Coo? the corn until it’s heated through and slightly carameli?ed, 3 to ? minutes. Serve right away.

CREAM AND MELTING CHEESE

Step 3

Follow the basic reci?e, but omit the scallions. Pour in the cream and let it boil about 30 seconds, then add the cheese and coo?, stirring until the corn is cloa?ed in a lovely creamy sauce. ?aste and ad?ust the salt and ?e??er. Serve right away.

PANCETTA, BLACK PEPPER, ARUGULA, AND HOT SAUCE

Step 4

Follow the basic reci?e, but omit the scallions. ?oss in the ?ancetta and season the corn with a healthy dose o? ?e??er. Add the arugula and a ?ew sha?es o? hot sauce, and toss quic?ly ?ust to incor?orate the greens and begin to wilt them, but not actually coo? them. ?aste and ad?ust the salt, ?e??er, and hot sauce. Serve right away.

FRESH CHILES, RADISHES, AND PINE NUTS

Step 5

Follow the basic reci?e, but omit the scallions. Add the chiles to the corn and coo?, stirring and scra?ing, until the chiles lose a bit o? their crunch and get ?ragrant, about a minute. Add the radishes and ?ine nuts, toss to mix, and squee?e the lime wedge over everything. ?aste and ad?ust the salt and ?e??er. Serve right away.