Pan-Grilled Corn with Chiles

1. 1

   Use a knife to strip the kernels from the corn.

2. 2

   Its easiest if you stand the corn up on a cutting board or in a shallow bowl and just cut down the length of each ear as many times as is necessary; youll quickly get the hang of it.

3. 3

   Put a large nonstick skillet over high heat; when it begins to smoke, add the corn and chile and let sit for a moment.

4. 4

   As the corn browns, shake the pan to distribute it so each kernel is blackened on at least one surface.

5. 5

   Remove from the heat, then add salt and stir in the cilantro.

6. 6

   Serve immediately, with lime wedges.

No additional tips available.