Chop House Corn

By mgottsgame

A decadent display of corn.

Cooking Tip: When shucking the corn, leave the knob on the end. This will provide something to hold onto when cutting the corn off the cob and reduce the risk of injury. A serrated knife works best for cutting uncooked corn from the cob.

Ingredients

• 3 tablespoons butter
• 3 tablespoons minced shallots
• 3 cups fresh corn
• 3 teaspoons bacon fat
• 3 tablespoons white wine
• 6 ounces heavy cream
• 3 tablespoons sugar
• salt to taste
• pepper to taste
• 3 tablespoons chopped chives for garnish

Details

Servings 6
Adapted from mitchellssteakhouse.com

Preparation

Step 1

Shuck and cut the corn from the cob (or use frozen). Add bacon fat and butter to a saute pan and allow it to get hot. Add shallots and corn and saute for 1 minute. Add sugar and deglaze with white wine. Let it reduce until almost dry and add heavy cream. Let reduce until the corn is thick and creamy. Add salt and pepper to taste. Garnish with chopped chives.