Corn Hash

Preparation

1. Step 1

   Shuck and remove the kernels from: 4 ears sweet corn (about 2 cups kernels).

   Step 2

   Melt in a heavy skillet, over medium heat: 2 tablespoons butter.

   Step 3

   Add: 1 small red onion, diced, 1 small hot chile (serrano or jalapeño), cut in two, seeds and veins removed, and diced very fine.

   Step 4

   Cook for 3 or 4 minutes, to soften.

   Step 5

   Add: Salt.

   Step 6

   Cook for another minute, then turn up the heat to medium-high and pour in the corn kernels. Cook for a few minutes, tossing or stirring, until the corn is cooked. If needed, moisten with a splash of water. Season with: A squeeze of lime juice, 1 tablespoon chopped cilantro.

   Step 7

   Taste and adjust the seasoning with more salt and lime juice, if needed.

2. Variations

   Step 8

   Use sweet pepper in place of the spicy chile.

   Step 9

   Use basil or parsley instead of cilantro.

   Step 10

   Green onions or scallions can be used in place of the onions. Cook for only a minute or so with the chile.

   Step 11

   Finish the hash with a knob of flavorful Herb Butter (page 48).