Caramelized Corn with Shallots


Martha Stewart’s 

Quick Cook 

 serves 4


  • l tablespoon unsalted butter 
  • 4 ears of fresh corn kernels shaved from the cob (about 3 cups) 
  • 4 large shallots cut into 1/4 inch slices 
  • pinch of sugar 
  • Kosher Salt and freshly ground pepper to taste
  • 2 tablespoons fresh thyme leaves 


In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes. Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

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