Chipotle Buttered Corn Recipe From Sophia's
Corn off the cob, with a five-point twist
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.
Recipe adapted from Christopher Lee, Sophia's, Philadelphia
Chipotle Buttered Corn
Chipotle Buttered Corn from Christopher Lee, Sophia's, Philadelphia
Prep Time
15
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 30 minutes
Ingredients
- 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
Directions
- 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.
- 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.