Charred Ginger-Chile Corn

By garciamoss

Ingredients

• Equipment needed: 12-inch cast-iron skillet
• 3 tablespoons expeller-pressed canola oil
• 3 cups fresh corn kernels cut from the cob (4 to 5 ears)
• 2-1/2 tablespoons minced fresh ginger
• 1 medium jalapeño chile, seeds removed and minced (about 2 tablespoons)
• 4 large garlic cloves, minced
• Salt and freshly ground black pepper to taste

Details

Adapted from splendidtable.org

Preparation

Step 1

1. Heat the skillet over high heat until smoking.

2. Add the oil and let it heat briefly. Toss in the corn, making sure it is evenly spread out in the pan. The corn must not be crowded (see Cook to Cook). Do not stir for at least 1 minute, to allow the corn to severely char and pop.

3. Stir in the ginger and jalapeño, again allowing to char with very little stirring, about 1 minute. The corn is done when a fourth to a third of the kernels are flecked with brown (depending on your taste). Stir in the garlic and remove from the heat.

4. Season with salt and pepper and serve immediately.