- 2 ears of corn—shucked, kernels cut off (2 cups) and cobs reserved
- 1/2 cup mayonnaise
- 1/2 cup packed cilantro leaves
- 1/2 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt
- 2 tablespoons vegetable oil
- 12 Padrón peppers or 4 jalapeños
- 1 tablespoon unsalted butter
- Freshly ground pepper
How to make this recipe
- In a medium saucepan, simmer the corn cobs in 1 cup of water until the broth has reduced to 1/4 cup, about 10 minutes. Strain the broth; discard the cobs.
- Meanwhile, in a blender, combine the mayonnaise with the cilantro, lime zest and lime juice and puree until smooth. Season with salt.
- In a cast-iron skillet, heat the oil until smoking. Add the corn kernels and peppers and season with salt. Cover and cook over moderately high heat until the corn starts to pop, 2 to 3 minutes. Stir the corn, cover and cook until the corn is lightly charred, about 2 minutes longer. Add the corn broth and simmer until nearly evaporated, then stir in the butter. Season the corn and peppers with salt and pepper.
- Transfer the corn and peppers to a bowl, drizzle with some of the cilantro- lime mayonnaise and serve.
Contributed By Linton Hopkins Photo © Chris Court