thai

skillet corn

HANDS-ON TIME

15 MIN

TOTAL TIME

30 MIN

Serves 4 to 6

I’m not sure if Thai flavors have ever found a foothold in the American South, but this recipe brings those two cultures together in the searing heat of a cast-iron skillet. The dish evokes classic Southern skillet corn, in which kernels are cooked in a pan until tender and charred; but I add lime juice, fish sauce, cilantro, and a few other Southeast Asian ingredients, plus shredded cooked chicken or poached shrimp if I want to turn it into a main course. If you’ve got crisp, sweet, height-of-summer corn, I humbly challenge you to find a better way to cook it.

• 6 ears corn, husks and silks removed
• ½ cup unsweetened coconut flakes or chips
• 3 tablespoons fresh lime juice
• 1 tablespoon Asian fish sauce
• 1 tablespoon packed light brown sugar
• 2 tablespoons canola or vegetable oil
• 1 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 1 fresh hot red chile, thinly sliced
• Kosher salt and freshly ground black pepper

Invert a small bowl and place it in the bottom of a large bowl. Working with one ear at a time, stand the corn on the small bowl and, using a knife, cut off the kernels so they fall into the large bowl. Remove the small bowl. You should have about 3½ cups fresh kernels.

In a large cast-iron skillet, toast the coconut over medium heat, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate to cool. In a small bowl, whisk together the lime juice, fish sauce, and brown sugar.

Heat the same skillet over medium-high heat. Add the canola oil and swirl to coat the pan. Add the corn kernels and cook, stirring occasionally, until the corn is crisp-tender, about 5 minutes. Remove from the heat and stir in the lime mixture, cilantro, scallions, and red chile. Season the corn lightly with salt and pepper. Sprinkle with the toasted coconut and serve hot from the skillet.