Ingredients
3 cups fresh corn, about 3 ears (or frozen corn, thawed and drained)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeno chiles, finely diced (including seeds)
1/4 cup finely chopped fresh cilantro
Directions
Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl. Cook white part of scallions in butter with garlic, salt, cumin, chili powder and pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, jalapenos and cilantro.