3 Tbsp. unsalted butter
Kernels from 3-4 ears fresh corn
2 scallions or onions, thinly sliced
1 jalapeno pepper, seeds removed if desired, minced
2 Tbsp. water
1 Tbsp. freshly squeezed lime juice, plus lime wedges for serving
Heat the butter in a large skillet over medium-high until bubbling. Add the corn, scallions, and jalapeno, stirring to coat with butter. Cook, stirring occasionally, until the corn begins to brown and stick to the bottom of the pan, about 10 minutes. (You might hear some kernels popping toward the end.) Add the water and stir, scraping the bottom of the pan to dislodge any extremely delicious brown bits. When the water has boiled off, add salt to taste. Remove from the heat, and stir in the lime juice. Serve immediately, with additional lime wedges.
Yield: 4 side-dish servings
If you don’t have time to cook it now just cut it off the cob, spread it in a single layer on a sheet pan, and freeze it. Then, before you cook it let it defrost in a colander for about 30 minutes, shaking the colander a couple of times. You can make this recipe at any time of year, with frozen corn. If it simplifies things, note that you will need 10 to 12 ounces of kernels for a single batch.