Corn with Shrimp, Chilies and Scallions

Name: Corn with Shrimp, Chilies and Scallions
Cook time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons grapeseed or other neutral oil; 4 cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry; 12 ounces cooked shelled shrimp, roughly chopped; 2 Fresno OR jalapeño chilies, stemmed, seeded and chopped; 2 tablespoons salted butter, cut into 2 pieces; 2 tablespoons fish sauce OR soy sauce; 1 bunch scallions, thinly sliced on the diagonal; 1 tablespoon lime juice; Kosher salt and ground black pepper

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Cook Time: 25 minutes

Total: 25 minutes

Servings: 4

Ingredients

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2 tablespoons grapeseed or other neutral oil4 cups fresh corn kernels (from about 5 ears corn) OR thawed frozen corn kernels, patted dry12 ounces cooked shelled shrimp, roughly chopped2 Fresno OR jalapeño chilies, stemmed, seeded and chopped2 tablespoons salted butter, cut into 2 pieces2 tablespoons fish sauce OR soy sauce1 bunch scallions, thinly sliced on the diagonal1 tablespoon lime juiceKosher salt and ground black pepper

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Instructions

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Step 1

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the corn and cook, stirring occasionally, until it begins to char, 6 to 7 minutes.

Step 2

Add the shrimp, chilies and butter, then cook, stirring, until the shrimp are heated through and the butter is melted, 1 to 2 minutes. Off heat, stir in the fish sauce, scallions and lime juice. Taste and season with salt and pepper.

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