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This is a different version of the corn sautee I made a while back. This was great as an accompaniment to sticky, garlicky Asian style chicken.

Adapted from Fine Cooking No. 87 August/September 2007

• 2 Tbsp butter
• 1 Tbsp evoo
• 1 lrg bunch thinly sliced scallions
• 1 tsp kosher salt
• 2 Tbsps minced fresh ginger
• 2 to 3 tsps minced garlic
• 1 scant tsp minced jalapeno
• Kernels from 4 ears of corn
• 2 Tbsps chopped cilantro
• Juice of half a lemon
• Freshly ground black pepper

Melt 1 tbsp of the butter in a skillet with the evoo over medium high heat add scallions and a good pinch of salt and cook until they begin to soften. Add the remaining butter and then the ginger, garlic, jalapeno and corn. Season with salt and cook stirring and scraping the bottom until corn is tender but not mushy 3 or 4 minutes. Turn off the heat and add the lemon, cilantro and pepper. Stir one last time scraping up any tasty brown bits and adjust the seasoning.