Caramelized Corn with Shallots


From Martha Stewart; adjustments made for Intervale Food Hub members


  • 1 tablespoon unsalted butter

  • 4 ears of fresh corn, kernels shaved from the cob (about 3 cups)

  • 4 large shallots, cut into 1/4-inch slices

  • Pinch of sugar

  • Kosher salt and freshly ground black pepper to taste

  • 2 tablespoons fresh thyme, leaves


  1. In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.

  2. Stir in the thyme and cook 5 minutes more. Season with salt and pepper.