Tuscan Skillet-Fried Corn
A hot skillet gives sweet corn the browned, popcorn-like edges that make it impossible to stop tasting straight from the pan. Tuscan garlic, a little chili-lime lift, and a buttery finish turn this original cookbook favorite into a fast, colorful side that can hold its own beside anything on the grill.
Ingredients
Method
- Heat a large cast-iron skillet over high heat until very hot. Add Butter Olive Oil and corn in a single layer. Let it sit for 2 minutes before stirring so the kernels can brown.
- Cook, stirring only occasionally, until the corn is blistered in spots, 6 to 8 minutes. Add Tuscan Garlic, Chili Lime Garlic, and butter, then cook 1 minute more.
- Season with salt and pepper. Scatter with chile and cilantro, then serve hot.
Notes
Time: 20 min
Kitchen tip: Dry corn is the key to real browning. If using frozen kernels, thaw and pat them dry before they hit the skillet.
