This is a great example of the whole being so much more than the sum of its parts. It’s difficult to put into words just how good this little saute is – the combination of sweet corn with the ginger and garlic – don’t skimp on these – and the heat of the serrano – you can go heavier on that if you wish – and the little bit of lime come together in an almost transcendent way. You can serve this with tortilla chips, combine it with a couple of spoonfuls of Mexican crema, or use it as a kind of salsa, on top of grilled rockfish or sword, which is how Adrienne served it last week. As delicious as the fish was, the saute was far and away the star of the show. Adapted from Fine Cooking. Adrienne will demo this at US Botanic Garden Friday August 15, 2014.
2 T butter
1 T olive oil
3/4 C thinly sliced scallions (white and light-green parts, from 1 large bunch)
½ t salt
2 slightly heaping cups fresh corn kernels (from 4 medium ears)
2 T minced fresh ginger
2 to 3 t minced garlic
1 t minced serrano chile (include the ribs and seeds for a spicier dish)
2 T chopped fresh cilantro or mint
Juice of ½ lime
Freshly ground black pepper
Melt 1 T 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 salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min. Add the remaining 1 T butter and the corn, ginger, garlic, serrano. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.). Remove the pan from the heat, add cilantro or mint, lime juice, and a few generous grinds of pepper. Just before serving taste for salt and lime. Serve garnished with additional herbs. Can be served warm or at room temperature.