Corn Saute with Ginger Garlic & Cilantro
This summery mix is perfect with seared or grilled fish
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 3/4 cup thinly sliced scallions (white and light green parts, from 1 large bunch)
- kosher salt
- 2 heaping cups fresh corn kernels (from 4 medium ears)
- 2 tablespoons minced fresh ginger
- 2 to 3 teaspoons minced garlic
- 2 tablespoons chopped fresh cilantro
- 1/2 lime
- freshly ground black pepper
Melt 1 tablespoon of the butter with the olive oil in a 10 inch straight sided sauté pan or dutch oven over medium heat.
Add the scallions and 1/2 tsp salt and cook, stirring occasionally until the scallions are soft and lightly browned about 3 minutes.
Add the remaining 1 tablespoon butter and the corn ginger garlic and 1/2 teaspoon salt. Cook stirring frequently and scraping the bottom of the pan with a wooden spoon until the corn is just tender 3 to 4 minutes. (It will begin to intensify in color, glisten, and become somewhat shrunken in size, and the bottom of the pan may be slightly brown.)
Remove the pan from the heat, add all but 1/2 tablespoon of the cilantro, a good squeeze of lime and a few grinds of pepper. Stir let sit for 2 minutes, and stir again scraping up the browned bits from the bottom of the pan.
Season to taste with more salt pepper or lime. Serve warm sprinkled with the remaining cilantro.