Recipe (serves 4-6):
8 ears of corn, shucked and kernels cut off the cobb
2 inch piece of ginger, grated
1 garlic clove minced
1 serrano chile, seeded and minced
Combine ingredients and refrigerate overnight for flavors to combine.
Saute in a large pan with 1 stick of butter or 2 T. olive oil, salt and pepper to taste and cook about 4-5 min to warm through.
This is a fantastic and unusual twist on summertime corn!