Milho salteado à moda das ruas vietnamitas

Ingredientes

• 1 1/2 tablespoons unsalted butter or virgin coconut oil
• 2 cups fresh corn kernels
• 1 seeded and chopped fresh chile (such as Fresno or jalapeño)
• 2 1/2 teaspoons fish sauce, (or 1 1/2 teaspoons Bragg Liquid Aminos or Maggi Seasoning sauce plus 1/4 teaspoon fine sea salt)
• Rounded 1/4 teaspoon smoked paprika
• 1 green onion (white and green parts, thinly sliced and separated into rings)
• 1 1/2 teaspoons furikake; 3 pieces Korean toasted seaweed (crumbled; or 1/2 sheet sushi nori, toasted and crumbled)

Modo de preparo

1. 1

   In a large skillet over medium-high heat, melt the butter. Add the corn and chile and cook for about 2 minutes, until heated through. Add the fish sauce and smoked paprika and cook, stirring frequently, for 1 to 2 minutes longer, until the corn has cooked through and developed a spicy and savory flavor. (In my carbon-steel skillet, when a couple of kernels jump and pop, it’s time to move on.)

2. 2

   Remove the pan from the heat, add the green onion, and stir until softened. Let cool for 3 to 5 minutes, then transfer to a bowl and top with the furikake.

3. 3

   Serve with spoons for each diner to mix things up, scoop, and eat.