Ingredients
2 teaspoons extra-virgin olive oil
1 bunch scallions, thinly sliced
1 chipotle chile in adobo, chopped
3 1/2 cups corn (fresh or frozen)
1 1/2 tablespoons lime juice
Coarse salt and ground pepper
Preparation
In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.
