A few weeks ago, I checked out Ina Garten’s latest cookbook, “Cook Like a Pro,” from the Lee County Library. I’d not heard very good things about it and I wanted to take a look before purchasing it to add to my collection.

I found five or six recipes in “Cook Like a Pro” that I want to try – plus lots of good chef tips – so in my book, that makes it a keeper.

The first recipe I made was this Chipotle Parmesan Sweet Corn. I halved the recipe, used regular chili powder and cooked it in a cast-iron skillet rather than a saute pan. I had it on the back of the stove, waiting for my husband, Charlie, to get home for supper so I could finish the meal.

I heard the kitchen door open, but Charlie never came into the den where I was watching TV. When I went into the kitchen, I found him at the stove, eating the corn straight from the pan.

“Sorry, hon,” he said. “I smelled this from the carport and I couldn’t wait.”

I rest my case.

CHIPOTLE PARMESAN SWEET CORN

6 tablespoons unsalted butter

1 cup shallots, halved lengthwise, peeled and thinly sliced (3 shallots)

8 cups white or yellow corn kernels (8 to 12 ears)

1/4 teaspoon chipotle chile powder

Kosher salt and freshly ground black pepper

2 tablespoons freshly squeezed lime juice

1 tablespoon freshly grated Parmesan cheese

Heat butter in a large (12-inch) saute pan over medium heat. Add shallots and cook for about 5 minutes, until tender and fragrant. Add corn, chile powder, 2 teaspoons salt and 1 teaspoon pepper. Raise heat to medium high and cook for 10 to 12 minutes, stirring occasionally, to allow the corn to brown lightly, until the corn is tender but firm. Off heat, stir in lime juice and cheese. Taste for seasonings. Serves 6 to 8.

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