Spicy Corn Stew

Name: Spicy Corn Stew
Ingredients: 5 to 8 ears of fresh corn; 3 tablespoons butter; 4 strips thickly sliced slab of bacon; 1/2 small onion, chopped; 1/2 cup dry white wine, preferably riesling; 2 garlic cloves, crushed with the flat side of a knife and finely chopped; 1 large jalapeno pepper, chopped; 2 cups chicken broth; 12 to 15 cherry tomatoes, quartered; 1 tablespoon finely minced cilantro plus 4 nice sprigs; Juice of 1/2 lime; Salt and freshly ground pepper

12 ingredients

15 steps

Ingredients

5 to 8 ears of fresh corn
3 tablespoons butter
4 strips thickly sliced slab of bacon
1/2 small onion, chopped
1/2 cup dry white wine, preferably riesling
2 garlic cloves, crushed with the flat side of a knife and finely chopped
1 large jalapeno pepper, chopped
2 cups chicken broth
12 to 15 cherry tomatoes, quartered
1 tablespoon finely minced cilantro plus 4 nice sprigs
Juice of 1/2 lime
Salt and freshly ground pepper

Directions

1

Shuck the corn and cut the kernels off the cobs.
2

Reserve the corncobs and kernels separately.
3

In a medium saucepan over low heat, melt 2 of the tablespoons of butter.
4

Add the bacon and onion, cover and cook 3 to 5 minutes, until the onion is softened but not browned.
5

Add the wine and bring to a boil.
6

Add the garlic and jalapeno and boil until the wine is reduced to about 1 tablespoon.
7

Add the chicken broth and corncobs.
8

Simmer for 30 minutes.
9

Add the corn kernels and cook for 3 to 5 minutes.
10

Remove and discard the corncobs and bacon.
11

Swirl the remaining tablespoon of butter into the corn.
12

Add the cherry tomatoes, minced cilantro and lime juice.
13

Season with salt and pepper to taste.
14

Transfer to a serving bowl and garnish with the sprigs of cilantro.
15

Serve warm.