Spicy Corn and Tomato Stew

SPICY CORN AND TOMATO STEW

Serves 6

6-8 ears of fresh corn, shucked
2 Tablespoons unsalted butter
4 strips of bacon, or ¼ cup chopped slab bacon
½ cup chopped onion
½ cup dry white wine, not cooking wine
2 garlic cloves, minced
1-2 large jalapeno or serrano peppers, chopped, or more to taste
2 cups chicken stock
1 pint cherry or grape tomatoes, quartered
2 Tablespoons minced cilantro
1 Tablespoon fresh lime juice
salt & freshly ground black pepper

1. Remove the kernels from the cobs of corn. Reserve the kernels and cobs separately.
2. In a medium-sized pot, melt the butter. Add the bacon and onions. Cook over low heat until the onion is softened, but not brown.
3. Add the garlic, jalapeno, and wine. Bring to a boil and reduce liquid to 1-2 Tablespoons. Add the chicken broth and corncobs. Reduce heat to simmer and cook for about 30 minutes. Season with salt and black pepper.
4. Remove the corncobs and add the kernels. Continue cooking over low temperature for 5 minutes, or until the corn is thoroughly heated.
5. Add the tomatoes, cilantro and lime juice. (May add 1-2 Tablespoons butter, if desired) Taste for seasoning, and add additional salt or pepper if necessary.
6. Serve warm with cilantro sprig garnish.

Variation – The contents of the pot may be partially pureed prior to adding the tomatoes in step 5.