Skillet Corn with Padron Peppers and Cilantro-Lime Mayonnaise

Photo by Jennifer Davick

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4 Servings

    Skillet Corn with Padron Peppers
  • 2 tablespoons vegetable oil
  • 2 cups shucked corn kernels
  • 12 padron peppers
  • Kosher salt
  • ¼ cup corn stock (can substitute vegetable stock or chicken stock)
  • 1 tablespoon whole unsalted butter
  • Freshly ground black pepper
  • 4 tablespoons cilantro-lime mayonnaise (recipe follows)
  • Cilantro-Lime Mayonnaise
  • 1 cup homemade or good-quality store-bought mayonnaise
  • 1 cup packed cilantro leaves
  • 2 tablespoons lime juice
  • Zest of one lime
  • Pinch salt
  1. Start with a large thick-bottomed skillet (I use cast iron) with a lid; the lid will help handle the heat, even the distribution of corn, and keep corn from popping out.
  2. Heat the vegetable oil in the skillet until it is smoking hot. Add the corn and peppers. Sprinkle on a little salt and cover with lid.
  3. After a couple of minutes, lift lid carefully and toss corn to expose the top kernels to the skillet surface. Re-cover and continue cooking at high heat for 1 to 2 more minutes.
  4. At this time, the kernels should be slightly charred. Pour in stock, reduce liquid until almost gone.
  5. Toss with butter until melted. Ground on some black pepper. Adjust salt and plate in small bowl. Top with mayonnaise and serve immediately.

Cilantro-Lime Mayonnaise

  1. Place all ingredients in a blender and process until smooth.
  • from Chef Linton Hopkins of Restaurant Eugene, Atlanta, Georgia

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