Corn is one of my all-time favorite vegetables. I love corn on the cob, fresh or frozen, anyway I can get it! But this spicy-sweet corn recipe elevates an otherwise regular side dish into something unique and delicious.
4 tablespoons Earth Balance butter
4 cups sweet corn, fresh or frozen
3 scallions, thinly sliced
1 to 2 fresh jalapenos, cored, seeded, and minced
Kosher salt and freshly ground black pepper to taste
Juice 1/2 lime, slice the other half into wedges, and serve as a garnish
Melt the butter in a large, heavy-bottomed frying pan over medium-high heat. When the butter is bubbly, add corn, scallions, and jalapenos. Stir to coat with the butter. Continue to cook, occasionally stirring, until the corn begins to brown and stick to the bottom of the pan, about 10 to 12 minutes. You may hear the corn start to pop. Don't be alarmed; this is entirely normal.
Add 1/4 cup of water to the pan. Then, using a wooden spoon, scrape the bottom of the pan to release all the delicious brown bits.
When the water has cooked off, season with salt and freshly ground black pepper to taste.
Remove from heat and squeeze in the lime juice. Stir and serve immediately.
Refrigerate any leftovers.
