By Tested and perfected in the Sur la Table kitchen
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Sautéed Corn with Smoky Lime Butter
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 4 servings
1 tablespoon vegetable oil
2 poblano peppers, diced
1 shallot, diced
1 garlic clove, chopped
1 pound raw corn kernels
1 lime, zested and cut in half
½ teaspoon smoked paprika
3 tablespoons unsalted butter, cut into pats
2 tablespoons cilantro, chopped
Kosher salt
Freshly ground black pepper
To a large sauté pan set over medium heat, add vegetable oil. Swirl pan to coat. Add peppers, shallot and garlic, sauté until tender, stirring often.
Increase heat to high and add corn. Cook mixture, tossing every 30 seconds until corn begins to brown.
Lower heat to medium-high. Add zest, smoked paprika and butter, stir to combine. Cook, stirring often until butter melts. Squeeze in juice from half of lime. Add cilantro, taste and adjust seasoning with salt and pepper.
