Spicy Corn Medallions

This is definitely my favorite way to eat corn.  I got this recipe years ago from The Two Hot Tamales – Mary Sue Milliken and Susan Feniger.  They use this corn for a garnish on the Peruvian Stew.  The spicy cayenne marries the sweetness of the corn and the tang of the lime juice.  Please note – when slicing the corn into medallions, be very careful not to slice your fingers!  It is easiest with a cleaver.

Susan Feniger just opened a new restaurant in Los Angeles called Street.  It’s street food from around the world.  What a great concept!

Spicy Corn Medallions

Serves 6

2 Tbs unsalted butter
3 ears of corn, shucked and cut into ½” slices
1 tsp cayenne pepper
Juice of ½ lime

Melt butter in a skillet over medium / high heat.  Add corn and sprinkle with cayenne.  Sauté until the corn gets brown on the edges.  Squeeze the lime juice over and serve.