Shooting Star

Corn off the cob, with a five-point twist
0 Ratings

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.

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