SERVES 4
TOTAL TIME: 40 minutes
Fresh corn is key in this dish; do not substitute frozen corn. To make this dish spicier, add the jalapeño seeds to the skillet with the minced jalapeño.
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4 |
ears corn, husks and silk removed |
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4 |
tablespoons unsalted butter |
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½ |
cup finely chopped onion |
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1 |
red bell pepper, stemmed, seeded, and cut into ½-inch pieces |
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½ |
pound shelled frozen edamame, thawed (4 cups) |
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Salt and pepper |
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2 |
garlic cloves, minced |
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1 |
jalapeño chile, stemmed, seeded, and minced |
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Pinch cayenne pepper |
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3 |
tablespoons minced fresh cilantro |
1. Using paring knife, cut kernels off cobs into large bowl, then use back of knife to scrape pulp from cob into bowl.
2. Melt 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add onion, bell pepper, edamame, 1 teaspoon salt, and ¼ teaspoon pepper and cook until vegetables are tender, 10 to 12 minutes. Stir in garlic, jalapeño, and cayenne and cook until fragrant, about 1 minute. Transfer vegetables to second large bowl and cover.
3. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add corn mixture and cook until tender, 6 to 8 minutes. Transfer corn to bowl with vegetables and stir in cilantro. Season with salt and pepper to taste and serve.