I love corn two ways: raw or charred. Steaming (which I argue is what you get when you roast or grill it in the husk) and boiling are just a little inferior.
Ingredients
- 1 tbsp butter
- 1 ear corn
- 1 avocado
- 1/2 fresno or jalapeño pepper
- 1/4 cup cilantro, chopped
- 1/2 lime
- 1/2 tsp kosher salt
2 servings
Directions
In a saute pan or skillet, heat butter on medium-high. Swirl it to cover the pan.
Remove kernels from the ear and add to pan. Spread out the kernels and then leave them alone. Do not stir; let them get charred. They'll start popping out the pan so you might want to throw one of those mesh splatter guards on top.
After about 5 minutes, remove from heat.
Dice avocado and add to bowl. Remove the seeds from the pepper, dice, and add to bowl. Add cilantro. Zest the outside of the lime, then juice it. Add corn and toss everything with salt.
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