Ingredients
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts separated
2 tbsp unsalted butter
2 garlic cloves, minced
1 1/2 tsp kosher salt
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp black pepper
2 plum tomatoes, finely diced
1-2 Jalopeno chilies
1/4 cup chopped cilantro
lime wedges for garnish
Preparation
heat a dry large cast iron skillet over moderately high heat until hot, then pan-roast the corn, stirring occassionally, until golden brown, 8-10 min.
cook white parts of scallions in butter w. garlic, 1 tsp salt, 1/2 tsp each cumin and chili powder, and 1/4 tsp pepper in skillet, over moderate heat, stirring, until scallions are tender, 3-4 min. Remove from heat and stir in corn, etc
