On Tuesday I got a couple of ears of corn from the supermarket, but it left us wanting more and better corn. So yesterday we all went down to Pike Place Market to hit the Alvarez Farm stand and relieve it of six ears.

We had leftover chili and my favorite corn-off-the-cob recipe. It looks like this:

And you make it like so. Cut the kernels off as many ears of corn as you like. If you haven’t done this before, it’s easier than you think, but you need a sharp knife and the patience to go chasing after errant niblets. Melt butter in a large skillet over medium high. Add some minced green chile (I like jalapeño best here, but poblano or anaheim would be fine, too) and scallions and cook for a minute or so. Add the corn and season with salt. Cook for about ten minutes, stirring occasionally, until the corn is getting browned. Deglaze the pan with a little water so you don’t miss the delicious stuck-on corn juice.

I still have some pureed chipotles in the fridge, so I’ll probably try a chipotle version next. Whatever you do, don’t substitute oil for the butter; I did this one when we were out of butter, and it made the Aztec corn god angry.