Matthew’s Spicy Sauteed Corn

Holy cow, if ever there was a recipe that I would scream MAKE THIS NOW, this is it. It is so so so easy, and so so so delicious, that I ate the entire bowl in one sitting and that was my dinner. And now, when I want a quick and easy dinner, this is what I have. The browned, buttery nubs of corn pop in your mouth and just release the most amazing flavor, and the lime juice cuts right through and sings. I love corn, and now I love corn even more.

Matthew’s Spicy Sauteed Corn
Adapted slightly from Spilled Milk and Orangette

Ingredients

3 Tbsp. unsalted butter
Kernels from 3-4 ears fresh corn (I used frozen with good results)
1 small birds eye chilli, seeds removed if desired, minced
2 Tbsp. water
Salt
1 Tbsp. freshly squeezed lime juice, plus lime wedges for serving

Method

Heat the butter in a large skillet over medium-high until bubbling. Add the corn, scallions, and jalapeno, stirring to coat with butter. Cook, stirring occasionally, until the corn begins to brown and stick to the bottom of the pan, about 10 minutes. (You might hear some kernels popping toward the end.) Add the water and stir, scraping the bottom of the pan to dislodge any extremely delicious brown bits. When the water has boiled off, add salt to taste. Remove from the heat, and stir in the lime juice. Serve immediately, with additional lime wedges.