From Favorites from The Barefoot Contessa on July 22, 2020

Serves: 6 - 8

Ingredients: 6 tablespoons (¾ stick) unsalted butter 3 shallots, halved lengthwise, peeled, and thinly sliced crosswise 8 cups white or yellow corn kernels (8 to 12 ears) ¼ teaspoon chipotle chile powder Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lime juice 1 tablespoon freshly grated Parmesan cheese

Instructions: Heat the butter in a large (12-inch) sauté pan over medium heat, add the shallots, and cook for about 5 minutes, until tender and fragrant. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm. Off the heat, stir in the lime juice and Parmesan. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.