Pan-Grilled Corn with Chile

Time: 20 minutes

Yield: 4 servings

Ingredients for basic recipe:

• 6 ears of corn, shucked
• 1 tablespoon corn oil
• 1 jalapeño or ½ habañero chile, stemmed, seeded and minced, or ½ teaspoon dried red chili flakes
• Salt
• Fresh chopped fresh cilantro leaves for garnish
• Lime wedges, optional

Method:

1. Stand an ear of corn in a shallow bowl, stem-side down. With a knife, slice kernels off from top to bottom until all are removed. Continue with every ear.
2. Put a large skillet over high heat and add oil; a minute later, add corn and chilies. As corn cooks, shake pan to distribute it so that each kernel is deeply browned on at least one surface
3. Remove skillet from heat, then add salt to taste. If you are serving immediately, stir in the cilantro and squeeze a little lime juice over top (pass more lime at the table). Or reserve corn for use in other recipes here.

Variations:

• Corn Salad with Avocado. Also requires: 1 small red onion, chopped;½ red bell pepper, chopped; 1 teaspoon mild chile powder; salt and pepper; 1 medium tomato, cored and diced; 1 medium ripe avocado, peeled and chopped; fresh squeezed lime juice to taste; fresh chopped fresh cilantro leaves for garnish.
  
  While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.
  
  
• Corn Salad with Black Beans and Tomato. Also requires: 1 clove garlic, minced; 1 ½ cups cooked or canned black beans, rinsed, drained and at room temperature; 2 ripe medium tomatoes, cored and diced; fresh squeezed lime juice to taste; fresh chopped fresh cilantro leaves.
  
  
• While corn is still in skillet, but with heat off, stir in the garlic and let sit for a minute. Combine in a bowl with remaining ingredients. Taste and adjust seasoning and serve.
  
  
• Grilled Corn and Peach Salsa. Also requires 4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths; 4 ripe peaches, pitted and chopped, with their juices; ½ large red onion, chopped; 1 tablespoon minced or grated ginger; ¼ cup chopped Thai or other basil or mint; fresh squeezed lime juice to taste; salt and freshly ground black pepper.
  
  
• While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.

Source: The Minimalist.