Pan-Grilled Corn with Chiles

• 6 ears corn, shucked
• 1 jalapeno or 1/2 habanero (Scotch bonnet) chile, stemmed, seeded, and minced, or 1/2 teaspoon hot red pepper flakes, or to taste
• Salt to taste
• 1/2 cup chopped fresh cilantro leaves
• Lime wedges for serving

1. Use a knife to strip the kernels from the corn.
2. Its easiest if you stand the corn up on a cutting board or in a shallow bowl and just cut down the length of each ear as many times as is necessary; youll quickly get the hang of it.
3. Put a large nonstick skillet over high heat; when it begins to smoke, add the corn and chile and let sit for a moment.
4. As the corn browns, shake the pan to distribute it so each kernel is blackened on at least one surface.
5. Remove from the heat, then add salt and stir in the cilantro.
6. Serve immediately, with lime wedges.

corn, scotch, salt, cilantro, serving

Taken from www.epicurious.com/recipes/food/views/pan-grilled-corn-with-chiles-386207 (may not work)