Mark Bittman’s Pan Grilled Corn with Chile

-Shuck 4 ears of corn.

-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear.

-Finely dice 2 jalapeno peppers.

-Put 2 cloves of garlic through a press.

-Put 1 TBS butter in a large skillet over high heat.

-When hot, add the corn, the diced jalapenos and the garlic.

-Cook stirring occasionally until well browned, then add the juice of 1 fresh lime and some salt and pepper to taste.