Pan-Grilled Corn with Chiles

Name: Pan-Grilled Corn with Chiles
Ingredients: 6 ears corn, shucked; 1 jalapeno or 1/2 habanero (Scotch bonnet) chile, stemmed, seeded, and minced, or 1/2 teaspoon hot red pepper flakes, or to taste; Salt to taste; 1/2 cup chopped fresh cilantro leaves; Lime wedges for serving

5 ingredients

6 steps

Ingredients

6 ears corn, shucked
1 jalapeno or 1/2 habanero (Scotch bonnet) chile, stemmed, seeded, and minced, or 1/2 teaspoon hot red pepper flakes, or to taste
Salt to taste
1/2 cup chopped fresh cilantro leaves
Lime wedges for serving

Directions

1

Use a knife to strip the kernels from the corn.
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

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

As the corn browns, shake the pan to distribute it so each kernel is blackened on at least one surface.
5

Remove from the heat, then add salt and stir in the cilantro.
6

Serve immediately, with lime wedges.