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.