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Corn Sauté with Ginger, Garlic & Cilantro

Created by JostLori on June 17, 2017

2 tablespoons unsalted butter
1 tablespoon olive oil (extra-virgin)
3/4 cup scallions, thinly sliced (white and light-green parts, from 1 large bunch)
1 teaspoon kosher salt (more to taste)
2 cups corn (heaping cups fresh corn kernels from 4 medium ears)

2 tablespoons minced ginger (fresh)
2 to 3 teaspoons minced garlic
1 teaspoon serrano chile, minced (scant, include the ribs and seeds for a spicier dish)
2 tablespoons chopped cilantro (fresh)
Lime (One-half)

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.