14ouncessweet corn kernelsremoved from cob. Or frozen corn
1large shallotpeeled, thinly sliced into rings
1mediumjalapeno peppertop, seeds and veins removed and thinly sliced into rings
juice from one lime
Freshly ground black pepper
2ouncesCotija cheese, crumbled
1/4cupcilantro leaves with tender stems
Heat butter in a medium large sauce pan until it melted and bubbly over a medium-high heat. As soon as the bubbles subside, add the corn. Turn heat down to medium and cook for about 5 minutes, stirring regularly. Add the shallots and the rings of jalapeno. Continue cooking until corn starts to brown.
In the meantime, light a grill to 500 degrees. Turn down to 350 degrees. Simply salt and pepper the flank steak and cook on each side for about 5 - 6 minutes. Tent to keep warm. When ready to serve, slice against the grain.
When the corn looks browned and caramelized, and jalapeno and shallots are tender, remove from heat and squeeze on the lime juice. Add a serving of the corn to a dinner plate and top with a slice of grilled flank steak. Sprinkle with Cotija cheese.
Don't just save this dish for the Summer months. Armed with a grill pan for the flank steak, frozen corn will work beautifully for this recipe.