Company Corn

Serves 4-6      Fresh corn is one of our summer staples. I like it roasted on the grill, or off-the-cob in salads or salsa or as a side dish to just about anything. I usually use white corn, but yellow corn will work too. I accidentally discovered that adding a mixture of white wine and Madera to sauteed fresh corn kernels, made a delicious dish. Depending on the amount of corn you have, you might want to increase the wine/Madera mixture. Try it and see what you think.



3 -4 ears fresh white corn, shucked with kernels removed from the cob*

1 Tbsp butter

1 Tbsp olive oil

3 Tbsp white wine

3 Tbsp Madera wine or sweet sherry wine

1/4 tsp dried tarragon

generous pinch Kosher salt

pinch black pepper



In saucepan, slowly melt the butter, then add the corn kernels and gently cook over med-low heat until heated through – usually about 3 minutes. You do not want to cook the corn too much at this point.


Remove the pan from the stove, add the salt, pepper, tarragon, white wine and Madera and stir to mix well. Return pan to the stove and cook over medium heat, stirring,  until the liquid is reduced by half. This won’t take long. Adjust the seasoning to taste and serve.


Note: *You could use a good frozen corn that is crisp or canned Green Giant Niblets. But the fresh corn is the best for this dish, if possible.

Also, they have fancy gadgets that remove the kernels from the cob, but I prefer a good sharp knife. I place a small prep bowl upside down in the bottom of a much larger mixing bowl. Then I cut the bottom of the corn cob so it is flat and stable. Hold the top of the cob in one hand, place the flat bottom on top of the smaller bowl and start to carefully remove the kernels in small sections. They should drop nicely into the larger bowl.