Skillet Corn Stew with Lime and Scallions

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

4 cups (640 g) fresh corn kernels (from 5–6 ears) or thawed frozen
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) olive oil
1 small yellow onion, finely diced
1 small red bell pepper, diced
1 rib celery, diced
2 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1/2 cup (75 g) cherry tomatoes, halved
1/3 cup (80 ml) evaporated milk or heavy cream
1 tsp fresh thyme leaves (or 1/4 tsp dried)
1 lime, zested and juiced
3 scallions, thinly sliced
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Heat a large skillet over medium-high. Add olive oil and butter.
2. Add corn in an even layer and cook undisturbed until lightly charred, 3–4 minutes. Stir and cook 2–3 minutes more.
3. Push corn to one side. Add onion, bell pepper, and celery to the other; sauté until softened, about 5 minutes.
4. Stir in garlic, smoked paprika, cayenne (if using), salt, and black pepper; cook 30 seconds until fragrant.
5. Add cherry tomatoes and thyme; cook 2 minutes to soften.
6. Reduce heat to medium-low. Stir in evaporated milk or cream; simmer 2–3 minutes until slightly thickened and creamy.
7. Remove from heat. Stir in lime zest and half the lime juice, plus most of the scallions and parsley. Taste and adjust salt, pepper, and lime juice.
8. Garnish with remaining scallions and parsley. Serve warm.