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The Ingredients:
- ¼ cup extra-virgin olive oil
- kernels from 8 ears of corn
- 1 bunch scallions, ends trimmed, thinly sliced
- ½ tsp. kosher salt
- ½ tsp. coarsely ground black pepper
Heat oil in a wide, heavy-bottomed pan over high heat until it just begins to smoke (2 to 3 minutes). Add corn and cook, stirring often, for 15 minutes. Add scallions, salt and pepper and continue to cook until some of the corn is charred (about 5 minutes).
BTW: To remove the kernels from the corncob, first shuck, then place in a bowl and slice off the kernels using a sharp knife.
