Yield 4-6 servings
Ingredients:
6 ears of corn, shucked
1/8 tsp. kosher salt
1 Tbsp. extra virgin olive oil
2 medium Fresno chilies
1 shallot minced
2oz. feta cheese crumbled
Juice of 1 lime
¼ cup chopped cilantro leaves
Preparation:
- Using a knife, cut the corn kernels off of the cob and place into a medium bowl, set aside. Using the back of the knife, scrape the cobs to extract the milk from the cob, place into a small bowl and set aside. Cut the cobs into 2” pieces.
- In a 1 gallon saucepan, over high heat, combine the cob pieces with cold water to cover, season with the salt. Bring mixture to a boil, reduce heat to a simmer, and cook for 20-30 minutes. Strain and discard the cobs, reserve ½ cup of the stock and put the remaining aside for another use.
- In a medium saute pan over medium heat, warm the olive oil, until hot but not smoking. Stir in the chilies and shallot add cook until golden brown, about 3 minutes. Add the corn kernels, stock and corn milk, add half of the feta and cook until the liquid has reduced by half. Stir in the lime juice, remove from the pan and garnish with the cilantro and remaining feta.
