Chipotle Parmesan sweet corn from Cook Like a Pro: Recipes and Tips for Home Cooks (page 148) by Ina Garten

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Notes about this recipe

  • sydlikestocook on June 03, 2024

    Scaled down the recipe for 2 cobs of corn for 2 people. Swapped out the shallot for green onion since that’s what I had on hand. Delicious!

  • averythingcooks on June 16, 2021

    The corn cut from 2 good sized cobs is lots for the 2 of us as a side (and the original calls for 8 cups cut from 8 to 12 ears to serve 6-8). Because I was scaling back by so much, there was a lot of eyeballing for some of the other ingredients. I was likely a little heavier with the chili & cheese than called for but the end result was really good. Oh - I also swirled in a little light cream at the end just to loosen things up which turned out to be a good idea.

  • anya_sf on May 21, 2019

    I doubled the chipotle powder, as I couldn't taste that small amount, but my chili powder may have been old. The corn didn't need the full 10 minutes to cook. At medium-high heat, it was necessary to stir often or the shallot would burn. The seasonings were great with the corn. I added extra parmesan, as such a small amount was barely noticeable.

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Reviews about this recipe

  • Kitchn

    A great beginner recipe, this one has a spicy kick from the chipotle that blends well with naturally sweet corn. Want to add another flavor into the mix? Squeeze lime juice...

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