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Corn Off the Cob With a Jalapeño Sage Butter

In mid July, corn is everywhere. Who isn't a fan of slathering several steaming-hot ears with butter and sprinkling on some salt? I remember using little decorative ear cob holders as a child to help hold the corn because I just couldn't wait for it to cool down.

Another easy way you can enjoy this seasonal vegetable is to take it off the cob before cooking and pull out the cast-iron pan to roast your corn in a jalapeño-sage butter! This dish can be served beside any grilled meats — not just steak, chicken and ribs. Serve with a glass of fresh and spicy 2011 Finial Sonoma Coast Chardonnay to compliment that jalapeño kick.

Ingredients: (serves 4)

  • 4 ears of corn kernels, shaved off the cob
  • 3T butter
  • 1 jalapeño, diced
  • 5 fresh sage leaves
  • Salt and pepper to taste

To make the sage-jalapeño butter, melt the butter in the cast-iron skillet then add the sage and jalapeño. Once you can smell the fresh sage, stir in the corn kernels. Stir everything frequently for about 8-10 minutes to allow the kernels time to roast and brown.

Remove the pan from the stove and serve the corn directly from the pan for rustic look and feel at the table. (Remember to use a trivet underneath the pan.) The bite of the jalapeño with a hint of sage in the butter will soon become a favorite side at your table.

So let's mix it up and get the corn off the cob with this summer staple!

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