Corn Hash

1. 1

   Shuck and remove the kernels from: 4 ears sweet corn (about 2 cups kernels).

2. 2

   Melt in a heavy skillet, over medium heat: 2 tablespoons butter.

3. 3

   Add: 1 small red onion, diced, 1 small hot chile (serrano or jalapeno), cut in two, seeds and veins removed, and diced very fine.

4. 4

   Cook for 3 or 4 minutes, to soften.

5. 5

   Add: Salt.

6. 6

   Cook for another minute, then turn up the heat to medium-high and pour in the corn kernels.

7. 7

   Cook for a few minutes, tossing or stirring, until the corn is cooked.

8. 8

   If needed, moisten with a splash of water.

9. 9

   Season with: A squeeze of lime juice, 1 tablespoon chopped cilantro.

10. 10

    Taste and adjust the seasoning with more salt and lime juice, if needed.

11. 11

    Use sweet pepper in place of the spicy chile.

12. 12

    Use basil or parsley instead of cilantro.

13. 13

    Green onions or scallions can be used in place of the onions.

14. 14

    Cook for only a minute or so with the chile.

15. 15

    Finish the hash with a knob of flavorful Herb Butter (page 48).

* Per serving · 4 servings · Values may vary.

No additional tips available.