Corn Sauté with Ginger, Garlic & Fresh Cilantro

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  2 Tbs. unsalted butter
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  3/4 cup thinly sliced scallions (white and light-green parts, from 1 large bunch)
  
  


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  1 tsp. kosher salt; more to taste
  
  


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  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


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  2 Tbs. minced fresh ginger
  
  


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  2 to 3 tsp. minced garlic
  
  


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  Scant 1 tsp. minced serrano chile (include the ribs and seeds for a spicier dish)
  
  


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  2 Tbs. chopped fresh cilantro
  
  


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  One-half lime
  
  


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  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.