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A Southwest Summer: Southwest Medallions of Sweet Corn

A Southwest Summer: Southwest Medallions of Sweet Corn
A Southwest Summer: Southwest Medallions of Sweet Corn
Chef Larry Edwards/Casa de Cuisine

Imagine, if you will, succulent medallions of fresh sweet corn soaked in melted butter and with traces of juicy jalapeno peppers and the slight sweetness of Mexican green onions. Well imagine no longer because now you can serve these delicious morsels with your favorite ribs, steaks, hamburgers or whatever piece of animal flesh you want to plop on the grill!

If you don't know what medallions of corn are, just take a look at the picture. All it takes is a good grip on the corn and a sharp knife. So, you might be asking, just what the hell are Mexican green onions? They are a green onions with a huge bulb (think green onion meets a nuclear disaster). In some markets they are referred to as Chinese green onions. I love these things as they are not as harsh as a regular onion and slightly more tasty than the usual green onions.

Ingredients needed for Southwestern Medallions of Sweet Corn:

  • 2 ears of corn, stalks and silk removed
  • 1/2 cup butter
  • 2 jalapeno peppers, stemmed, seeded and minced
  • 1 Mexican green onion, minced


  1. Cut the corn into medallions.
  2. In a large saute pan or skillet over medium heat, melt the butter.
  3. Into the pan add the jalapeno peppers and Mexican green onion and cook 2 minutes.
  4. Add the medallions of corn and cook 4 minutes per side.
  5. Remove the medallions of corn to a serving platter, spoon the sauce over the corn and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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