CORN’S FINEST HOUR

Makes: 4 side-dish servings Preparation time: about 20 minutes 2 tbsp (30 mL) unsalted butter, divided 1 tbsp (15 mL) extra-virgin olive oil 3/4 cup (180 mL) thinly sliced green onions (white and lightgreen parts, from 1 large bunch) 1 tsp (5 mL) kosher salt or more, to taste 2 heaping cups (500 mL-plus)

fresh corn kernels ( from 3 to 4 medium cobs — or use more) 2 tbsp (30 mL) minced fresh ginger 2 to 3 tsp (10 to 15 mL) minced garlic Scant 1 tsp (4 mL) minced serrano chili (include the ribs and seeds for a spicier dish) 2 tbsp (30 mL) chopped fresh cilantro, divided Half a lime Freshly ground black pepper Melt 1 tbsp (15 mL) of the butter with the olive oil in a 10-inch (25-cm) straight-sided sauté pan or Dutch oven, over medium heat.

2. Add the green onions and ½ tsp (2.5 mL) of the salt; cook, stirring occasionally, until the green onions are soft and lightly browned, about 3 minutes.

3. Add the remaining 1 tbsp (15 mL) butter and the corn, ginger, garlic, serrano and the remaining ½ tsp (2.5 mL) salt.

4. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in colour, glisten and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

5. Remove the pan from the heat, and add all but ½ tbsp (7.5 mL) of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper.

6. Stir, then let sit for 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits.)

7. Season to taste with more salt, pepper or lime. Serve warm, sprinkled with the remaining cilantro.