Pan-Grilled Corn With Chile

6 ears of corn, shucked
1 tablespoon corn oil
1 jalapeño or ½ habañero chile, stemmed, seeded and minced, or ½ teaspoon dried red chili flakes, or to taste
Salt
Fresh chopped fresh cilantro leaves for garnish
Lime wedges, optional.

1. Stand an ear of corn in a shallow bowl, stem-side down. With a knife, slice kernels off from top to bottom until all are removed. Continue with every ear.

2. Put a large skillet over high heat and add oil; a minute later, add corn and chilies. As corn cooks, shake pan to distribute it so that each kernel is deeply browned on at least one surface.

3. Remove skillet from heat, then add salt to taste. If you are serving immediately, stir in the cilantro and squeeze a little lime juice over top (pass more lime at the table). Or reserve corn for use in other recipes here.

Yield: 4 servings.

Corn Salad with Avocado:

pan-grilled corn (see above)
1 small red onion, chopped
½ red bell pepper, chopped
1 teaspoon mild chile powder, like ancho
Salt and pepper
1 medium tomato, cored and diced
1 medium ripe avocado, peeled and chopped
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish.

While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.

Grilled Corn and Peach Salsa

pan-grilled corn (see above)
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
4 ripe peaches, pitted and chopped, with their juices
½ large red onion, chopped
1 tablespoon minced or grated ginger<
¼ cup chopped Thai or other basil, or mint leaves, or a combination
Fresh squeezed lime juice to taste
Salt and freshly ground black pepper.

While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.

Corn Salad with Soy and Tomato
pan-grilled corn (see above)
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
2 tablespoons corn oil
4 medium tomatoes, cored and quartered lengthwise into wedges
1 tablespoon sugar
2 teaspoons soy sauce, more to taste
2 teaspoons sesame oil, more to taste
Salt and freshly ground black pepper
Chopped chives, parsley or cilantro for garnish, optional.

1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl.

2. Wipe skillet with a paper towel, add oil and turn heat to high. When oil is almost smoking, add tomatoes. Cook, undisturbed, until they are nicely browned and slightly softened, about 2 minutes. Turn, sprinkle with sugar and cook for another 2 minutes.

3. Combine tomatoes with corn in bowl and drizzle with any pan juices. Sprinkle with soy sauce and sesame oil. Cool to room temperature, then taste and adjust seasonings with soy sauce, sesame oil, salt or pepper as needed. Garnish if you like, and serve.

Yield: 4 servings.