Pan Roasted Corn

This is a summer time favorite but you can make a creditable version with frozen corn

6 ears of corn (or 2 cups frozen)
1 bunch scallions, cleaned and sliced thinly
1 cup cherry or grape tomatoes
1-2 jalapenos
½ stick butter
Oil
Salt

Cut corn off ears and discard cob.

Heat oil in pan until hot

Saute scallions until they begin to brown.

Add Jalapenos and stir for one minute.

Add corn and stir to mix and then sit over high heat until they start to make popping noises and burn a little.

Stir and cook for 3 more minutes

Add tomatoes and stir until they start to soften.

Add butter, stir to melt and let flavors marry.

Salt liberally and serve.

4-6 servings

20 minutes

You can also add chopped cilantro with the butter.