After seeing Bobby Flay slather corn on the cob with lime butter before grilling on a cooking show, Hopkins came up with this skillet variation using kernels. To reflect the Central American influence on Southern cuisine, Hopkins adds sweet-hot Padrón peppers, but you can substitute jalapeños.More Corn RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook


Credit: © Chris Court

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45 mins


Ingredient Checklist


Instructions Checklist
  • 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.