Simple buttered corn on the cob is a summertime staple. But it's amazing what a little knife work can do. Christopher Lee, chef-owner of Sophia's in Philadelphia, strips the kernels off of fresh Amish Country corn. It's quick work if you hold the husked cob upright, using the nub as a handle, and slice from top to bottom. Lee simmers the corn with star anise. The gently infused corn takes a quick turn in a hot skillet with butter, lemon zest and smoky chipotle chile. A handful of chopped chives later and you have a fresh way with corn--no messy hands, cob skewers or dental floss necessary.
Chipotle Buttered Corn
Recipe adapted from Christopher Lee, Sophia's, Philadelphia
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 cup water
4¼ cups corn kernels (from 6 medium ears of corn)
1 star anise pod
3 tablespoons unsalted butter, softened
1 teaspoon chipotle chile in adobo sauce, very finely chopped
2 teaspoons lemon zest
½ teaspoon kosher salt
2 tablespoons finely chopped chives
1. To a small saucepan set over medium heat, bring the water, corn kernels and star anise to a simmer. Cook until kernels are tender but still crisp, about 10 minutes. Remove the star anise and drain the corn kernels in a colander. Return the corn to the saucepan.
2. Add the butter, chipotle, lemon zest and salt, and cook over medium heat, stirring occasionally, until the butter is melted, about 1 to 2 minutes. Divide among 4 plates, sprinkle with the chives and serve.