Corn SautÉ With Ginger Garlic Fresh Cilantro Recipes

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Steps:

• 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.