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
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.