Herbed Corn Medallions or Corn Coins (Gluten Free)

Corn medallions are a simple and delicious side. Yes, of course it is merely corn on the cob cut into thin bits.  Yet you can’t argue that they do, in fact, add a bit of fanciness to your table with such little effort. Flavor wise whatever you would throw on a cob of corn you slather on corn coins with great ease.  In this application I used a delectable combination of smoked chipotle, cilantro and lime zest…and yes butter too!  They can be prepared in the oven, sautéd in a skillet or thrown on the grill. I think you’ll find that corn medallions aren not just great as a side dish but can easily be a nice addition to salads or stews. Enjoy!


corn medallions

corn medallions


4-6 fresh cobs of corn, shucked and de-silked

1/4 cup cilantro, fine chopped

1/4 cup unsalted butter, melted and cooled

2 teaspoons smoked chipotle powder

zest and juice of 1 lime

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

1/2 bulb of garlic

1/2 a small yellow onion

Cotija cheese, crumbled, optional

extra salt


Preheat the oven to 450° F.

In a large stock pot filled 1/2 to 3/4 full with water, 1 tablespoon sea salt, and 1 tablespoon cracked black pepper. Add in a half of an onion and a half a bulb of garlic. Bring to a boil then add the cobs of corn. Cook for 5 – 10 minutes or until the tip of a knife easily slips into the cob. Remove from heat Cool just to the touch.

Slice the cobs into ½-inch thick rounds and transfer to a sheet pan.

Combine the chipotle, lime juice, cilantro, and butter, salt and pepper and cotija cheese in a small mixing bowl. Pour this mixture over the corn then turn the rounds of corn to coat evenly with the mixture.

The medallions may be prepared up to 3 hours in advance or overnight to this point if covered and refrigerated.

When ready to heat: Place the corn in the preheated oven and cook until piping hot and lightly browned.  Approximately 10 – 15 minutes depending on your oven. Serve immediately.

Note: It is not necessary to boil the cobs beforehand. I use this method here to allow me prep time when catering for large crowds when I need to prepare tons of food a day or two ahead. Also I believe (I have no scientific proof) that the boiling method releases some of the starch in the corn as well as adding juiciness. In addition it spares the blade of my beloved knife as the slicing step becomes more akin to slicing through meat rather than chopping through raw squash.

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