Serves 6
45 min
Butter-Braised Corn with Dried Shrimp
Recipe GLPR656f5ac7806dfd
A delicate Southeast Asian side dish featuring tender corn kernels braised in butter and enriched with umami-forward dried shrimp. Aromatic scallions and a hint of spicy Thai chile are balanced with fish sauce and sugar for a complex, well-rounded flavor profile. The kernels absorb the buttery, savory braising liquid to create a luxurious and deeply flavorful dish.
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Ingredients
10 Dried shrimp
4 tablespoons Unsalted butter
5 Scallions, white parts thinly sliced
5 Scallions, green parts thinly sliced
1 Red Thai chile, thinly sliced
6 ears Corn kernels, fresh (from about 6 ears)
2 teaspoons Sugar
2 teaspoons Asian fish sauce
Salt, to taste
Directions
In a large skillet or braising pan, melt the butter over medium heat. Once foaming, add the dried shrimp and cook for about 1 minute, stirring gently to distribute the shrimp evenly and allow their aroma to infuse the butter.
Add the white parts of the scallions and the sliced red Thai chile to the pan. Sauté for 1-2 minutes, stirring occasionally, until fragrant.
Pour in the fresh corn kernels and stir to combine with the butter and aromatics. Cook for 2 minutes, stirring often.
Sprinkle the sugar and fish sauce over the corn. Stir well to distribute the seasonings evenly throughout the mixture.
Reduce the heat to medium-low and cover the pan with a lid. Braise for 15-20 minutes, stirring occasionally, until the corn kernels are tender and have absorbed much of the braising liquid. The kernels should be softened and the liquid should be mostly reduced to create a glossy coating.
Taste and season with additional salt as needed. Stir in the reserved green scallion parts just before serving for a fresh, onion-forward finish.
Transfer to a serving dish and serve warm.
