by amanda
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my 118 recipes »
Photo by Sarah Shatz
4 tablespoons unsalted butter, plus more at the end, if desired Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 shallot, finely chopped Ask a question about this ingredient
5 ears corn, kernels and juices stripped from the cobs Ask a question about this ingredient
Salt Ask a question about this ingredient
1 1/2 cup frozen edamame (out of the pods) Ask a question about this ingredient
1 1/2 cup frozen peas Ask a question about this ingredient
Grated zest of 1 lemon Ask a question about this ingredient
1 small red pepper, finely chopped Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 1/2 tablespoon chopped flatleaf parsley Ask a question about this ingredient
Melt 4 tablespoons butter in the oil in a large saute pan set over medium heat. When the butter begins to foam, add the shallot and cook for 1 minute. Add the corn and season it with salt. Increase the heat to medium high and cook until the corn is lightly browned, 5 to 8 minutes.
Ask a question about this stepPour in the edamame and peas, and warm through, stirring to distribute the beans. Fold in the lemon zest and red pepper.
Ask a question about this stepPour in the wine and let it cook for 30 seconds. Add the cream. Taste and adjust seasoning. Stir in the parsley, and more butter if, like Rhonda, you like to bookend a dish with butter.
Ask a question about this stepA perfect summer recipe, I substituted lobster for peas and served with slices of baguette so none of that butter goes to waste!
Peter works for food52 and thinks up ways to make the website better.
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Freshly husked corn with bright, lustrous kernels is key.
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Then gather the accents: parsley, shallot, lemon, and red pepper.
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Let the trimming and dicing begin!
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First up: shallots.
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Next, my chopping nemesis: parsley.
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Red pepper, disciplined by a knife.
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My twins getting a lesson in corn stripping, so they could do it themselves and earn their dinner. Kidding, people!
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That's my handy corn peeler at work.
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You soften the shallots in mostly butter and a little oil.
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Then the corn -- and let it go until it browns lightly.
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In go the frozen edamame and peas.
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Then some red pepper and lemon zest.
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Some white wine to brighten the flavors.
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And cream to tamp them down again!
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All you need is some fried chicken or ribs!
So, so good. Instantly added to the list of recipes I will go to again & again.