Corn Sauté with Ginger, Garlic & Cilantro

Step 1: Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 teaspoon of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Step 2: Add the remaining 1 tablespoon butter and the corn, ginger, garlic, serrano, and the remaining 1/2 teaspoon salt. 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, 4-5 minutes. (It will begin to intensify in color, somewhat shrunken in size, and the bottom of the pan should be slightly brown.)

Step 3: Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.