Corn and Lime Skillet with Crispy Shallots
Ingredients
- 4 cupscorn kernels (fresh or frozen)
- 2shallot
- 1jalapeño
- 2lime
- ·cilantro
- 3 tablespoonbutter
- ·salt
- ·black pepper
Prep
- 01
Slice 2 shallots into thin rings.
- 02
Slice 1 jalapeño into thin rings and remove seeds if desired.
Method
- 01
Thinly slice 2 shallots and set aside. Slice 1 jalapeño into thin rings, removing seeds if you prefer less heat.
- 02
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add shallots and cook for 3–4 minutes, stirring occasionally, until golden and crispy. Transfer to a plate.
- 03
Add the remaining 1 tablespoon butter to the same skillet. Add corn kernels and cook for 4–5 minutes, stirring occasionally, until kernels begin to brown and caramelize.
- 04
Stir in jalapeño and cook for 1 minute. Remove from heat.
- 05
Squeeze juice from 2 limes over the corn. Tear a small handful of cilantro and stir in. Season with salt and pepper to taste.
- 06
Transfer to a serving dish and top with crispy shallots. Serve warm.
Spice Tips
For gentle heat, keep the jalapeño seeds. For more punch, add an extra half jalapeño or a pinch of cayenne. A sprinkle of cotija cheese or crumbled queso fresco adds richness.