Depraved Corn

September 2, 2012

Spawned from a fried corn with butter and breadcrumbs dish my mom used to make, this dish has now taken a life of its own, full with haute cuisine ingredients such as truffle oil or aged parmesan.

Done right, this is one of the best ways I can think of to make use of fresh ears of corns.


Removing the corn kernels from the cob can be a bit tricky. You can find several video guides on YouTube, but generally I just place the corn ear in a large bowl, resting on its end, and using a short but sharp knife scrape the kernels diagonally, turning the cob on its axis as I go. When done, don't forget to scrape the cob with the edge of the knife, to squeeze out any leftover juices into the bowl. These will thicken the dish and give it body.





  • 4 ears of corn

  • 2 garlic cloves, minced

  • 50g butter

  • 1/2 cup semi-dry white wine

  • Flour

  • 8 cleaned fresh shrimps

  • 50g grated aged parmesan cheese

  • 20g crumbled blue cheese, such as Bavaria Blue

  • Atlantic sea salt

  • White pepper

  • Freshly ground nutmeg

  • Olive oil

  • Truffle oil or shaving of white truffles




  • Remove the corn kernels from the cob and place in a bowl

  • In a large frying pan, heat the butter and olive oil, then add the garlic

  • Stir fry for a few minutes and add the corn. Sauté for a few minutes and add the wine, deglazing the bottom of the pan

  • Add the salt, pepper and nutmeg and stir well. Reduce the heat and simmer for about 5 minutes

  • Place the corn to one side of the pan and use the flour to prepare the roux, using the fats in the pan

  • When the roux is nicely browned, stir with the corn, turn off the heat and mix in the blue cheese, parmesan and truffle oil. Stir well again and move to plates.

  • Turn the heat back on and sear the shrimp until nicely reddened. Place over the corn and serve immediately.

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Depraved Corn

September 2, 2012

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